Crispy Classic Potato Latkes
Recipe Introduction: Get Ready for the Best Latke Recipe Ever!
Fancy a taste of pure comfort food? ever wondered how to make those crispy, golden discs of deliciousness called classic potato latkes ? well, you're in the right place.
This latke recipe is so good; it might just become your new obsession. honestly, once you've tried these, shop bought hash browns just won’t cut it.
What are Latkes Anyway?
These golden fried potato pancakes, commonly known as potato latkes jewish , are a delicious part of jewish cuisine , especially during hanukkah.
Originating from eastern european ashkenazi jewish communities, these pancakes are usually fried in oil to commemorate the miracle of the oil lasting for eight days.
Making potato latkes easy is definitely achievable. this recipe, which yields around 12 latkes, is perfect for a small gathering or a cozy family dinner and takes less than an hour.
Why You’ll Love This Latke Recipe Potato Latkes
One of the best things about this latke recipe is the health benefit, surprisingly. using grated potatoes means you're getting some decent fibre.
You'll find out how to make potatoes into something incredible. our hash brown potato latkes recipe is perfect for a festive jewish holiday recipes meal or any time you want to bring a little sunshine to your table.
It's a great way to share the magic of potato latkes and create memories.
Let’s get into the ingredients. This is where the magic begins.
Right then, let's talk latke recipe essentials! making classic potato latkes isn’t tricky, promise. think of it like a fry-up, but classier.
We're diving into what you need to nail these bad boys, so even your nan would be impressed. you know, potato latkes jewish grandmas have been making for generations? aye, we're aiming for that.
Ingredients & Equipment
Honestly, the ingredients list for Potato Latkes Easy enough to make is pretty short. It's all about the technique, innit?
Main Ingredients
Here's the lowdown, measurements and all.
- Potatoes: 2 lbs (900g) Russet potatoes. Quality? Go for firm ones, no sprouts!
- Onion: 1 medium yellow onion.
- Eggs: 2 large eggs.
- Flour: 1/4 cup (30g) all-purpose flour.
- Salt: 1 teaspoon (5ml)
- Pepper: 1/2 teaspoon (2.5ml)
- Nutmeg: 1/4 teaspoon (1.25ml) (Secret ingredient, shhh!)
- Vegetable Oil: About 1-2 cups (240-480ml) for frying.
For the potatoes, you want the kind that gets nice and fluffy when cooked. This is How To Make Potatoes into something special!
Seasoning Notes
Don't underestimate the power of a good spice combo!
- Essential Spice Combination: Salt, pepper, and a tiny bit of nutmeg. It's subtle but elevates the flavour.
- Flavour Enhancers: I sometimes add a pinch of garlic powder. Shhh, don't tell anyone!
- Quick Substitution Options: No nutmeg? A dash of cinnamon works in a pinch for Hash Brown Potato Latkes .
Equipment Needed
Keep it simple, yeah?
- Essential Tools: Box grater, large mixing bowl, clean kitchen towel, large skillet, slotted spoon.
- Household Alternatives: Food processor with grating attachment (if you're feeling fancy), cheesecloth instead of a kitchen towel.
Right, so you've got your ingredients, and your gear's sorted. You're nearly ready to whip up some top-notch Potato Latkes .
I remember the first time i tried making latka recipe potato latkes . oh my gosh! total disaster. soggy, oily things.
But i persevered, you know? kept tweaking the recipe. and now? they're legendary! especially around the jewish holiday recipes .
Now, these aren't just any old fried potatoes, these are Jewish Cuisine elevated to something truly special. So get stuck in and you'll be rewarded with golden, crispy, deliciousness.
Right then, let's talk potato latkes . it's nearly hanukkah, innit? honestly, even if it weren’t, who needs an excuse for fried potatoes? i reckon they're one of the best parts of jewish cuisine , period.
Today, let’s make classic potato latkes easy enough that even i can't mess them up… and that’s saying something.
Prep Like a Pro (Mise en Place Magic)
First things first, mise en place . sounds fancy, doesn't it? basically, get your ducks in a row. peel 2 lbs (900g) of russet potatoes and 1 medium yellow onion .
Now, grating time! grate those spuds and the onion. a box grater works, but a food processor will save your arms.
Next, the crucial bit: squeeze out the moisture. like, really squeeze. wrap the grated mixture in a clean tea towel and wring it for dear life.
This is vital for crispy classic potato latkes .
Latke Lowdown: step-by-step
Right, let’s get to the cooking part of this latke recipe .
- Mix it up! In a big bowl, bung in your squeezed potato and onion mix. Add 2 large beaten eggs , 1/4 cup (30g) flour , 1 teaspoon (5ml) salt , 1/2 teaspoon (2.5ml) pepper , and a 1/4 teaspoon (1.25ml) nutmeg . Mix well.
- Heat the oil. Get your skillet (cast iron’s best if you have one) on medium high heat. Chuck in about 1-2 cups (240-480ml) of vegetable oil enough to cover the bottom by about 1/4 inch. Wait until the oil's shimmering.
- Fry Time! Drop spoonfuls of the potato mix into the hot oil. Flatten 'em a bit with the back of the spoon.
- Golden Brown. Cook for about 3- 4 minutes per side, until they’re lovely and golden.
- Drain the Fat. Fish them out with a slotted spoon and plop them on some paper towels to drain.
- Serve Immediately. That's it. Tuck in!
Pro Tips and Tricks for Fab Hash Brown Potato Latkes
Here’s where my own blunders come in handy! Honestly, the Latka Recipe Potato Latkes , best kept secret is really squeezing the potatoes.
- Don’t Overcrowd . Keep that oil temp up by frying in batches.
- Hot, Hot, Hot . Make sure the oil is hot enough, about 350° F ( 175° C) . Soggy latkes? Blame the oil.
- I find that If you add a little potato starch into your potato mixture, it will bind it together better.
Honestly, if you follow these tips, your latkes will be the star of any jewish holiday recipes . and if you mess them up? just tell everyone it's a "rustic" version.
😉 happy frying!
Alright, let's talk latke recipe notes. these classic potato latkes are more than just fried potato pancakes. honestly, they're little discs of deliciousness! this isn't just about following instructions.
It's about getting the most bang for your buck.
Recipe Notes
Time for a few pointers to help you make the Potato Latkes Easy .
Serving like a Pro
How do you plate these potato latkes ? think rustic charm! pile 'em high. a dusting of sea salt, a spoonful of proper applesauce, or maybe some fancy sour cream.
If you want to be extra, add a few chives. on the side? a nice crisp salad. adds a bit of freshness to all that fried goodness.
Storing the Goods
Got leftovers? I rarely do, haha. But if you have any Hash Brown Potato Latkes leftover:
- Fridge: Pop them in an airtight container in the fridge for up to three days.
- Freezer: Yes, you can freeze 'em! Cool completely, then layer between parchment paper in a freezer bag. Reheat in the oven for the crispiest result. Honestly, they won't be quite as good as fresh, but they'll do in a pinch.
- Reheating: Oven is best. Avoid the microwave unless you enjoy soggy sadness. A toaster oven works great too.
Variations that Rock
Fancy a change? You know what to do
- Sweet Potato Power: Swap some of the regular potatoes for sweet potatoes. Gives a nice colour and a slightly sweeter taste.
- Courgette Craze: Grate in some courgette (zucchini). Make sure you squeeze out all the extra water, so the Potato Latkes can turn out crispy.
Nutrition Lowdown
So, a latka recipe potato latkes isn’t health food, yeah? but they're not evil . potatoes have potassium and fiber. just don't go overboard on the oil, and you're golden.
These recipes are great jewish holiday recipes as well as staple jewish cuisine . this how to make potatoes recipe is simple.
I am really confident, that you will make the best potato latkes ever! get in the kitchen. have some fun.
Don't be afraid to experiment. you know you can do it. enjoy the magic.
Frequently Asked Questions
Why are my latkes soggy? How do I keep my latkes crispy?
Soggy latkes are a common issue! The most important thing is to remove as much moisture as possible from the grated potatoes and onions before frying. Wrap them in a clean tea towel or cheesecloth and really squeeze.
Also, make sure your oil is hot enough a lower temperature will just result in them soaking up oil and becoming, well, a bit rubbish, to be honest!
Can I make this latke recipe ahead of time?
While latkes are best served fresh and hot, you can prep some elements in advance. You can grate the potatoes and onions earlier in the day, but keep them submerged in cold water to prevent browning. Squeeze out the moisture and mix with the other ingredients right before frying.
Sadly, fried latkes do lose their crispness over time, think of day old chips, a sad thought indeed! So, consider warming them up in a low oven (200°F/95°C) on a baking sheet for a short period.
What's the best oil to use for frying latkes?
Vegetable oil is a good all-rounder for frying latkes because it has a high smoke point and a neutral flavour. Other good options include canola oil, sunflower oil, or peanut oil (if allergies aren't a concern).
Avoid olive oil, as its lower smoke point can lead to a slightly bitter taste and potentially burning the oil, like a soggy bottom but with smoke.
Are there any variations I can make to this latke recipe?
Absolutely! Latkes are a blank canvas. Sweet potato latkes are a lovely sweet variation. You can also add other vegetables like zucchini or carrots (remember to squeeze out the excess moisture!). For a gluten-free option, use gluten-free all-purpose flour or potato starch instead of regular flour.
Get creative and have a go at making your own version - think of it as the Great British Latke Bake off, but with less soggy bottoms!
How should I store leftover latkes? How long will they last?
Store leftover latkes in an airtight container in the refrigerator. They'll last for 2-3 days. They won't be as crispy as when they were freshly made, but you can reheat them in a dry skillet or oven to try and revive them a bit. I'd rather they went in the bin then the compost to be honest, so only cook what you need.
What are the best toppings to serve with latkes? Can you provide a tasty serving suggestion?
The classic toppings are applesauce and sour cream. These provide a sweet and tangy contrast to the savoury latkes. Try a savoury twist! Top with smoked salmon, crème fraîche, and a sprig of dill for a more sophisticated flavour. Or you could also make a small salad with a tasty balsamic dressing!
Get adventurous and try any topping combination you like.
Crispy Classic Potato Latkes
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 275 |
|---|---|
| Fat | 17.5g |
| Fiber | 2.5g |
