Potato Latkes

Potato Latkes, a traditional Jewish dish, are crispy and delicious potato pancakes that are perfect for breakfast, brunch, or as a side dish for any meal. Made with simple ingredients like potatoes, onions, and flour, these latkes are a comfort food favorite.

Why Make Potato Latkes

Potato Latkes are not only a delicious treat but also a wonderful way to celebrate Jewish culinary heritage. Whether you’re observing Hanukkah or simply craving a savory snack, potato latkes are sure to satisfy with their crispy exterior and tender interior.

How to Make Potato Latkes

1. Prep Work:
   • Grate the peeled potatoes and onions using the large holes of a box grater or the grating disk of a food processor. Transfer the grated mixture to a cheesecloth or a clean, lint-free dishtowel.
2. Squeeze Dry:
   • Remove as much liquid as possible from the grated potatoes and onions by squeezing them. You’ll be surprised by the amount of liquid that can be extracted.
3. Batter Preparation:
   • In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. Then, whisk in the egg. Add the squeezed dry potatoes and onion to the bowl, stirring until they are evenly coated in the batter.
4. Frying:
   • Heat a large, heavy-bottomed skillet over medium-high heat and add about 1/4 inch of oil, enough to coat the bottom of the pan generously. Once the oil shimmers, carefully add the batter to the pan, one heaping tablespoon at a time. Use a spatula to press down on each scoop, forming disks. Fry until the edges are browned, about 4-5 minutes, then flip and cook until the second side is golden brown, an additional 3 to 4 minutes.
5. Serving Prep:
   • Transfer the cooked latkes to a paper-towel-lined plate and immediately sprinkle them with a bit of kosher salt.
6. Repeat:
   • Continue with the remaining potato mixture, adding more oil to the skillet as needed. Ensure each batch of latkes is as delicious as the first.
7. Serve Warm:
   • Serve the warm latkes with a dollop of sour cream, garnished with chives for an extra touch of flavor. Enjoy!

Serving Suggestions

Potato Latkes are traditionally served with sour cream or applesauce on the side. They can be enjoyed as a side dish with roasted meats or as a standalone snack.

Storage Info

Any leftover Potato Latkes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven until warmed through before serving again.

Some Techniques or Tips

• Make sure to squeeze out as much liquid as possible from the grated potatoes and onions to ensure crispy latkes.
• Keep the oil at the right temperature while frying to achieve crispy edges and a golden-brown color.
• Serve latkes immediately after frying for the best texture and flavor.

Variation

You can customize your Potato Latkes by adding grated carrots or zucchini to the batter for extra flavor and color. You can also experiment with different seasonings such as garlic powder, paprika, or fresh herbs.

FAQs about Potato Latkes

1. Can I make Potato Latkes ahead of time?
   • Yes, you can prepare the batter ahead of time and fry the latkes just before serving to ensure they stay crispy.
2. Can I freeze Potato Latkes?
   • Yes, you can freeze cooked Potato Latkes. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. Reheat them in the oven until warmed through.
3. Can I use a different type of potato?
   • While russet potatoes are traditional for Potato Latkes, you can experiment with other varieties like Yukon Gold or even sweet potatoes for a unique twist.

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