Crispy Potato Latkes Recipe – Perfect for Hanukkah
Have you ever tasted a recipe so good that it feels like a warm hug from your grandma? Well, get ready to experience just that! Today, I’m thrilled to share my grandmother’s potato latkes recipe with you.
This is not just any ordinary recipe, my friends. This is the one that takes me back to my childhood every time I eat it. The smell of the onions sautéing in the pan, the sizzle of the latkes frying up crispy and golden brown – it’s pure magic.
Growing up, our family would gather in the kitchen to prepare this dish from scratch. There was always excitement and anticipation in the air whenever we whipped up these delightful potato pancakes. It’s a tradition that has been passed down for generations in my family, starting with my great-grandma who had brought it from Eastern Europe.
Nowadays, it’s a staple in my restaurant’s menu and a favorite among customers. I couldn’t be more thrilled to share this fantastic dish with you today. Trust me when I say this – once you take a bite of these crispy and delicious latkes, you’ll never go back to anything else!
So, without further ado, let’s dive into the recipe of the best potato latkes out there!
Why You’ll Love This Recipe
Looking for a recipe that will satisfy your craving for something delicious and comforting? Look no further than my grandmother’s potato latkes recipe. I’ve been making this recipe for years, and I promise you won’t be disappointed by the results.
These latkes are made with simple, wholesome ingredients that you probably already have in your kitchen – eggs, flour, salt, pepper, onions, and of course, potatoes. But don’t let the simplicity fool you; these latkes are bursting with flavor and will take you straight back to your grandma’s kitchen.
Imagine biting into a crispy, golden-brown pancake that is tender on the inside and bursting with savory potato goodness. The creamy texture of the potato is complemented by the tangy sweetness of the onion, while the slight crunch from the flour adds just the right amount of texture.
But here’s why you’ll really love this recipe – it’s versatile! These potato latkes are perfect for any occasion. Whip up a batch for Hanukkah dinner or serve them up as a tasty appetizer at your next party. Pair them with a dollop of sour cream or even a slice of smoked salmon.
Plus, they’re budget-friendly! You can make a big batch of these latkes for not too many shekels – perfect if you’re looking to feed a large family or crowd.
Trust me when I say that once you try my grandmother’s potato latkes recipe, it will become a regular on your menu. So go ahead and give it a try – you won’t regret it!
Ingredient List
Ingredients (5 servings):
- 4 large russet potatoes, peeled and grated (use a box grater or food processor)
- 1 small onion, grated
- 2 eggs, beaten
- 3 tablespoons all-purpose flour
- 1 tsp kosher salt
- 1/4 tsp black pepper
Oil for frying:
- Olive oil for the stovetop, or a neutral oil like vegetable oil or grapeseed oil for deep-frying
Optional garnishes:
- Sour cream and chopped chives
These are the basic ingredients you’ll need for the classic potato latkes recipe. But as always with traditional recipes like this, you can add your own twist or flavors to mix it up – more on that later!
The Recipe How-To
Now comes the fun part – making your grandma’s potato latkes from scratch! Here’s what you’ll need to do:
Step 1: Grate the Potatoes and Onion
To begin, grate 2 large russet potatoes and 1 small onion into a large bowl. The goal is to get long, thin strands of potato for the perfect texture when cooked.
Step 2: Strain and Squeeze the Potatoes
Once you’ve grated the potatoes and onion, use a colander or cheesecloth to strain any excess liquid from them. Then, wrap them in a dish towel and squeeze tightly to remove as much moisture as possible. This step will ensure that your latkes are crispy on the outside and tender on the inside.
Step 3: Mix in Eggs and Flour
Next, mix the grated potatoes and onion with 2 beaten eggs, 2 tablespoons of flour, 1 teaspoon of salt (or to taste), and a sprinkle of black pepper. If you’re feeling adventurous, you can even add some shredded cheese or spices like cayenne pepper for an extra kick.
Step 4: Heat Up Your Oil
Traditionally, potato latkes are fried in either olive oil or vegetable oil over medium-high heat until they’re golden brown on both sides. Heat up your chosen oil in a large skillet until it’s hot enough to sizzle when you add a small drop of batter.
Step 5: Fry the Latkes
Once your oil is heated, use a spoon to carefully drop spoonfuls of batter into the skillet, flattening them slightly with the back of the spoon into a pancake shape. Fry each latke for about 3-4 minutes on each side, or until they turn crispy and golden brown.
Step 6: Drain and Serve
As you fry each batch of latkes to perfection, transfer them onto a plate lined with paper towels to soak up any excess oil. Serve hot with sour cream or applesauce for dipping, and enjoy!
See? Making homemade grandma’s potato latkes is easy! So why not give it a try this holiday season? Your family and friends will surely appreciate this classic Hanukkah dish straight from your kitchen.
Substitutions and Variations
Listen up folks, if you’re feeling adventurous or don’t have all the ingredients, don’t worry! This recipe is flexible and has a lot of different options.
First off, instead of flour, you can use matzo meal or pancake mix to give the latkes a crisper texture. Some people even add cornmeal to their potato mixture.
For those who like a little more flavor, you can add shredded carrots, zucchini or sweet potato to the mix. If you want to be really daring, try adding applesauce on top of your latkes for a sweet and savory taste combination.
If onions aren’t your thing or give you bad breath, feel free to leave them out altogether. You can also substitute spring onions or chives for a similar flavor profile.
If you’re looking to lighten up the recipe, try baking your latkes in the oven rather than frying. Just use a convection oven and brush both sides of the patties with olive oil before placing them in the oven at 400 degrees until they are crispy.
Finally, many people enjoy serving their latkes with sour cream as a traditional topping. However, if you are vegan or lactose intolerant you can substitute Greek yogurt or cashew cream instead.
These variations are just some ideas to get you started on exploring the wonderful world of potato pancakes. Don’t be afraid to experiment and discover your own delicious twists on this classic dish.
Serving and Pairing
Now that you have prepared the perfect potato latkes, it’s time to think about how to serve them. The best way to eat these crispy and delicious latkes is with a dollop of sour cream or homemade applesauce on top. The topping adds a creaminess and tanginess that perfectly complements the savory flavor of the latkes.
You can also serve your latkes as a side dish to any meal you like. They pair well with classic Hanukkah favorites like brisket or roasted chicken. If you’re feeling adventurous, try adding some smoked salmon or caviar on top for a gourmet twist. Alternatively, serving them with a fresh salad or sautéed vegetables will make for a well-balanced and satisfying meal.
If you plan to make your potato latkes in advance and use them later, try turning them into potato fritters or patties! You can reheat them in the oven or on the stove, making for a perfect brunch dish.
No matter how you choose to serve them, one thing is for certain: everyone will love these classic potato latkes. So go ahead, indulge in this traditional dish and enjoy it with family and friends!
Make-Ahead, Storing and Reheating
Ah, the beauty of make-ahead dishes! Grandma’s potato latkes are no exception. These crispy and delicious potato pancakes can be made a few hours in advance to save you from last-minute kitchen frenzy. If you need to make them ahead of time, I recommend you allow them to cool completely and then store them in an airtight container or a sealed Ziploc bag.
When it comes to storing your latkes, they can be kept in the refrigerator for up to 3 days. But let’s face it, they probably won’t last that long. If you’re like me, you’ll likely devour them before they even have a chance to get cold. However, if you do need to reheat them, there are two methods that work well.
Firstly, you can reheat them in the oven by placing them on a baking sheet and baking for about 5-10 minutes at 350°F. Alternatively, you can pan-fry the latkes with some oil until they are heated through and crisp once again.
One thing to keep in mind is that reheating latkes may cause them to lose some of their crispy texture. To combat this, I recommend using a hot oven (or frying pan) and reheating them for a short amount of time.
Another advantage of these potato latkes is that they freeze exceptionally well. Once your latkes have cooled completely, place them in an airtight container or plastic bag and pop them in the freezer for later use. When you’re ready to enjoy your frozen latkes, simply place them in a preheated convection oven at 350°F and bake for about 10 minutes until hot and crispy.
Overall, these make-ahead tips will allow you to enjoy delicious latkes with minimal effort and maximum convenience – whether you decide to heat them up straight out of the fridge or defrost and bake from frozen.
Tips for Perfect Results
There are a few key tips I recommend for ensuring your potato latkes come out perfectly every time.
First and foremost, it’s important to get as much water out of the grated potatoes as possible. Too much moisture will make the latkes soggy and not crispy enough. Use a paper towel or clean kitchen towel to press the grated potatoes firmly and remove as much liquid as you can. You can also let the potato sit for some time so that any excess liquid will settle on the bottom of your bowl, which you can then pour off.
Another tip is to use really hot oil for frying. You want it hot enough so that when you add the latke to the pan, it sizzles immediately. If your oil is not hot enough, your latke will be oily and greasy instead of crispy.
I also find it helpful to flip my latkes only once while they cook. Overhandling them can cause them to fall apart, so flipping them once and leaving them alone until they are ready to come out of the pan is best practice.
To ensure even cooking across all your latkes, use a cookie scoop or spoon of equal size to measure out each portion of the mixture before dropping them into the oil.
Lastly, remember that different types of potatoes have different water contents and thus can affect how much flour or matzo meal you need to use in your recipe. Adjust your measurements depending on what kind of potatoes you’re using and don’t be afraid to experiment till you get it right!
Follow these tips and you’ll have perfect potato latkes every time!
FAQ
Before you start cooking this Grandma’s Potato Latkes Recipe, you might have some questions about how to make the best potato latkes or how to customize the recipe to fit your taste. In this section, I will answer some frequently asked questions and provide some helpful tips and tricks for making potato latkes perfectly every time. So, let’s dive in!
What is the difference between potato pancakes and latkes?
When it comes to potato pancakes, the ideal texture is one that is soft and smooth on the inside, yet crispy and golden on the outside. On the other hand, latkes are characterized by their rich, dark exterior and delicate, lace-like edges. It’s important to note that latkes are not the same as hash browns.
What is the best oil to fry latkes in?
When it comes to frying latkes, using oil that can withstand high heat is crucial. It’s important to avoid using olive oil as it has a low smoke point, which may result in bitterness. Instead, opt for oils with high smoke points, such as canola or peanut oil.
How do you get crispy latkes?
Once the latkes have been drained on the wire cooling rack, it’s time to prepare them for their final warming. Put the latkes on a cookie sheet that is unlined and not greased. Before serving, preheat the oven to 375 degrees and let the latkes cook for about 10 minutes. If you have a convection oven, seven minutes will be enough. This will result in the latkes being heated through and ready to serve. If you’re looking for a crisper texture, use the convection oven setting.
What type of potatoes are best for latkes?
When it comes to making latkes, there’s a clear winner in the potato department: Russets. These spuds have a higher starch content, ensuring that your latkes won’t crumble and that you won’t need any flour to keep them together.
Bottom Line
In conclusion, my grandmother’s potato latkes recipe is a tried and true classic that has been passed down through generations. With simple ingredients and easy to follow instructions, this recipe yields delicious latkes that are crispy on the outside and tender on the inside. Whether it’s for Hanukkah or any occasion, these potato pancakes are sure to be a hit with friends and family.
So why not give this recipe a try? I promise you won’t regret it. From the first bite, you’ll taste the love and tradition that went into creating this dish. And with the tips and substitutions provided in this article, you can even add your own twist to make it uniquely yours.
Don’t settle for store-bought latkes when you can create your own homemade batch using my grandmother’s recipe. Trust me, once you try these latkes, you’ll never go back to any other recipe again. So go ahead, put on some music, light the candles and enjoy making these delicious potato pancakes with your loved ones. Happy cooking!
My Grandmother’s Potato Latkes Recipe
Ingredients
- 5 medium sized potatoes
- 1 small onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
- 2 eggs
- salad oil
Instructions
- Peel the potatoes, if your not going to use them right away, put them in a bowl and cover them with cold water.
- Grate the potatoes into a bowl, It really doesn't matter which holes of the grater you use. Larger holes are the only ones that will do the job some people think, since they produce crunchier latkes. Others insist on using medium sized holes for smoother latkes, It's up to you, watch your knuckles though.
- Grate the onion into the same bowl. Of course peel the skin off first.
- Get rid of the liquid that has collected in the bowl.
- Beat the eggs in another bowl and then add to the potato/onion mixture.
- Add the flour, salt and pepper, Mix well.
- Turn oven on to 250°F This is so you can keep the first latkes you fry warm while your cooking the rest.
- Pour enough salad oil into the bottom of a large frying pan so it's about 1/4 inch deep. Heat the oil, and keep it hot at medium to medium high heat. Put a tablespoon of the batter into the oil and press it with a slotted pancake turner to a thin pancake. Do as many as these as the pan will hold. Each latke gets turned once.
- You can tell when they're ready to turn because the edges get brown. You should cook the latkes so they're golden brown and crisp on each side. As they're done, put them in a shallow pan lined with some paper towels and keep them warm in the oven. I serve them with applesauce -- Enjoy!
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