Potato Latkes Recipe

Potato latkes recipe, also known as potato pancakes, is a beloved dish in many households, especially during Hanukkah. These crispy, golden-brown delights offer a savory crunch and a comforting flavor that can be enjoyed any time of year. Whether served with applesauce, sour cream, or simply on their own, potato latkes have earned their place as a staple in Jewish cuisine. But their appeal extends far beyond any single tradition, making them a favorite among people from various backgrounds.

A Brief History of Potato Latkes:

The history of latkes traces back to Eastern European Jewish communities, where they became a popular dish during Hanukkah. The tradition of eating fried foods during this holiday is rooted in the celebration of the miracle of the oil that lasted eight days in the rededicated Second Temple of Jerusalem. Originally, latkes were made from cheese, but as potatoes became more accessible, they became the primary ingredient. Today, latkes are enjoyed not only during Hanukkah but also as a year-round comfort food.

Potato Latkes Recipe

Pinklady

The history of latkes traces back to Eastern European Jewish communities, where they became a popular dish during Hanukkah. The tradition of eating fried foods during this holiday is rooted in the celebration of the miracle of the oil that lasted eight days in the rededicated Second Temple of Jerusalem.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine Jewish

Servings 4 servings

Calories 100 kcal

Equipment

• Box grater or food processor
• Large mixing bowl
• Paper towels
• Large skillet or frying pan
• Spatula
• Plate

Ingredients

  

• 4 large potatoes (russet or Idaho)
• 1 large onion
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• Salt and pepper to taste
• Vegetable oil for frying

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Instructions

 

• Prepare the Potatoes and Onion:

  Peel the potatoes and grate them using a box grater or a food processor. Grate the onion as well. Place the grated potatoes and onions in a large mixing bowl.
• Remove Excess Moisture:

  To ensure your latkes are crispy, squeeze out as much moisture as possible from the grated mixture. You can do this by wrapping the mixture in a clean kitchen towel and wringing it out over the sink.
• Combine Ingredients:

  In the mixing bowl with the grated potatoes and onions, add the eggs, flour, baking powder, salt, and pepper. Mix everything together until well combined.
• Heat the Oil:

  Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. You want the oil to be hot but not smoking.
• Form and Fry Latkes:

  Scoop about 2 tablespoons of the mixture and flatten it into a pancake shape using a spatula. Carefully place the latke in the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
• Drain and Serve:

  Remove the latkes from the skillet and drain them on a paper towel-lined plate. Serve warm with your choice of toppings, such as applesauce or sour cream.

Video

Keyword Potato Latkes Recipe

Similar Recipes:

– Sweet Potato Latkes: Substitute sweet potatoes for regular potatoes for a sweeter twist on the traditional recipe.
– Zucchini Latkes: Replace potatoes with grated zucchini for a lighter, veggie-packed version.
– Carrot and Potato Latkes: Add grated carrots to the mixture for a colorful and nutritious variation.

Frequently Asked Questions About Potato Latkes Recipe:

1. Can I use a different type of oil for frying?

Vegetable oil is traditional, but you can use canola oil or grapeseed oil as well. Avoid using olive oil as it has a lower smoke point.

2. How can I make my latkes extra crispy?

Ensure you squeeze out as much moisture from the potato mixture as possible and avoid overcrowding the skillet while frying.

3. Can I use a food processor to grate the potatoes and onions?

Yes, a food processor can make the grating process quicker and easier.

4. What can I use as a substitute for flour?

If you need a gluten-free option, you can use potato starch or a gluten-free flour blend.

5. Can I make latkes without eggs?

You can use a flax egg or chia egg as a substitute if you’re avoiding eggs.

6. Can I freeze latkes?

Yes, latkes freeze well. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat in the oven to crisp up.

7. What is the best way to reheat latkes?

Reheat latkes in a preheated oven at 375°F (190°C) for about 10 minutes, or until crispy and heated through.

8. Can I make latkes without a skillet?

If you don’t have a skillet, you can use a deep fryer or an electric griddle, though the frying technique may vary.

Conclusion:

Potato latkes are more than just a tasty treat—they’re a piece of culinary history that brings people together. Whether you’re celebrating Hanukkah or simply craving a delicious and crispy dish, these latkes are sure to satisfy. With their golden-brown crust and savory flavor, they’re a delightful addition to any meal.

YouTube Video Credits:
Potato Latkes Recipe