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Crispy Country Potato Latkes
Indulge in the irresistible crunch of these classic potato latkes, a cherished staple of Jewish cuisine, especially during the festive season of Hanukkah. Each latke is a golden-brown masterpiece, with a crispy exterior that reveals a tender, savory interior. Traditionally served with a dollop of tangy applesauce or rich sour cream, these latkes are not just a treat for the taste buds but also a celebration of resilience and tradition, symbolizing the miracle of oil during Hanukkah. Gather your loved ones and savor the warmth and joy that each delicious bite brings.
Ingredients
- Vegetable oil
- for frying
- Black pepper
- 1/2 teaspoon
- Salt
- 1 teaspoon
- All-purpose flour
- 1/4 cup
- Eggs
- 2, beaten
- Onion
- 1 medium, finely chopped
- Potatoes
- 4 large, peeled and grated
- Applesauce
- for serving
- Sour cream
- for serving
Instructions
- In a large bowl, combine the grated potatoes, chopped onion, beaten eggs, flour, salt, and black pepper. Mix thoroughly until well combined, ensuring there are no lumps.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. To test if the oil is hot enough, drop a small amount of the potato mixture into it; it should sizzle immediately.
- Using a heaping tablespoon, scoop the potato mixture into the skillet and gently flatten each scoop slightly with a spatula to form pancakes.
- Cook each latke for about 4-5 minutes on one side, or until they turn a beautiful golden brown. Carefully flip and cook for an additional 4-5 minutes on the other side until crispy.
- Once cooked, remove the latkes from the skillet and drain them on paper towels to absorb any excess oil.
- Repeat the process with the remaining potato mixture until all latkes are cooked.
- Serve the latkes warm, accompanied by a generous side of applesauce or a dollop of sour cream for dipping.
Tips
- For extra flavor, consider adding minced garlic or fresh herbs like chives or parsley to the potato mixture.
- If you prefer a gluten-free option, substitute all-purpose flour with gluten-free flour or matzo meal.
- To keep the latkes warm while cooking the remaining batches, place them on a baking sheet in a low oven (around 200°F/95°C).
Dietary Information
Servings: 4-6 Dish Type: Appetizer Prep Time: 20 minutes Cook Time: 30 minutes Calories: 250 Fat: 15g Carbs: 30g Protein: 4g Sodium: 300mg Sugar: 1g
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