Latkes are like little crispy potato pancakes that people love to eat, especially during Hanukkah, but they're great anytime you want something tasty and comforting. Made mainly from grated potatoes and onions, mixed with eggs and flour, then fried until they're golden and crispy, they're a simple yet delicious treat.
You can top them with all sorts of goodies like sour cream, applesauce, or even smoked salmon if you're feeling fancy. This recipe is easy to follow and doesn't need fancy ingredients, making it perfect for cooks of any level to try out at home.
Why This Recipe Works
This latke recipe is a winner for several reasons. First, it sticks to tradition while allowing room for a bit of creativity with substitutes and toppings, making it both versatile and accessible. The use of starchy potatoes ensures that the latkes come out crispy on the outside and soft on the inside, just how they're supposed to be. Moreover, by emphasizing the importance of squeezing out the liquid from the potatoes and onions, the recipe guarantees that each latke will fry up perfectly crispy, not soggy. Whether you're celebrating Hanukkah or just in the mood for a comforting snack, these latkes are sure to hit the spot.
Another great thing about this recipe is how it caters to different dietary needs without compromising on taste. By offering substitutes for key ingredients like eggs and flour, it opens up the joy of latkes to those who are vegan or gluten-free. The tips provided ensure success every time, whether it's your first attempt at making latkes or you're a seasoned pro. Plus, the serving suggestions make it easy to turn these simple potato pancakes into a festive meal or a delightful side dish. In essence, this recipe is about bringing people together over a plate of warm, crispy latkes, making any occasion a little more special.
Ingredients
Potatoes - The star of the show. Use starchy ones like Russets for crispy edges and a fluffy inside. Substitute: sweet potatoes for a sweeter twist.
Onions - Adds depth and a slight sweetness. Grate them finely to blend well. Substitute: green onions for a milder taste.
Eggs - Bind the mixture together so it holds its shape. Substitute: flaxseed or chia seeds mixed with water for a vegan option.
Flour - Gives structure to the latkes. All-purpose flour works best, but you can use matzo meal or breadcrumbs too. Substitute: gluten-free flour blends for a gluten-free version.
Salt - Enhances the flavors of all the other ingredients. Adjust according to taste. Substitute: kosher salt or sea salt for a different flavor profile.
Tips
- Squeeze out as much liquid as possible from the grated potatoes and onions for crispier latkes.
- Use a hot, non-stick skillet and enough oil to cover the bottom well, ensuring even frying.
- Don't overcrowd the pan to allow each latke to cook properly and get crispy edges.
- Flip the latkes carefully once the edges are golden and crispy to cook evenly on both sides.
- Place cooked latkes on a wire rack over a baking sheet in a warm oven to keep them crispy until ready to serve.
How to Serve
Latkes are traditionally served during Hanukkah, but they're a delightful addition to any meal, offering a crispy, comforting texture and taste. They're best served hot and can be accompanied by a variety of toppings to enhance their flavor.
- Classic Style: Serve with a dollop of sour cream and a sprinkle of chives for a traditional touch.
- Sweet Twist: Pair with applesauce for a sweet and savory combination.
- Adventurous Topping: Try smoked salmon and a smear of cream cheese topped with dill for a hearty, brunch-worthy version.
Similar Recipes
Latkes
Ingredients
- 4 large Russet potatoes peeled
- 1 medium onion
- 2 large eggs beaten
- ½ cup all-purpose flour or substitute
- Salt to taste
- Black pepper to taste
- ½ teaspoon baking powder optional for fluffiness
- Oil for frying vegetable or canola
Instructions
- Grate the potatoes and onion using the large holes of a grater or a food processor. Transfer to a clean cloth or cheesecloth and squeeze out as much liquid as possible.
- In a large bowl, combine the grated potatoes and onion, eggs, flour, salt, pepper, and baking powder if using. Stir until the mixture is well combined.
- Heat oil in a large skillet over medium-high heat. Once hot, form the potato mixture into patties and fry until golden and crispy, about 4-5 minutes per side.
- Remove the latkes from the oil and drain on paper towels or a wire rack. Serve hot with your preferred toppings.
Nutrition
Notes
• Use a hot, non-stick skillet and enough oil to cover the bottom well, ensuring even frying.
• Don't overcrowd the pan to allow each latke to cook properly and get crispy edges.
• Flip the latkes carefully once the edges are golden and crispy to cook evenly on both sides.
• Place cooked latkes on a wire rack over a baking sheet in a warm oven to keep them crispy until ready to serve.