Teresa's Recipes
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
- for frying Vegetable oil
- 1/2 teaspoon Black pepper
- 1 teaspoon Salt
- 1/4 cup All-purpose flour
- 2, beaten Eggs
- 1 medium, finely chopped Onion
- 4 large, peeled and grated Potatoes
- for serving Applesauce
- for serving Sour cream
Dietary Notes
- 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
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).