Ingredients:

• 4 large potatoes, peeled
• 1 small onion, finely chopped
• 2 eggs
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• Salt and pepper to taste
• 1/4 cup vegetable oil (for frying)
• Applesauce or sour cream (for serving, optional)

Step-by-Step Instructions:

1. Prepare the Potatoes and Onion

• Grate the peeled potatoes using a box grater or a food processor. Immediately transfer the grated potatoes to a clean kitchen towel, wrap them tightly, and squeeze out as much liquid as possible. This helps create crispier latkes.
• In a mixing bowl, combine the grated potatoes with the finely chopped onion. Mix until well blended.

2. Make the Batter

• In a separate small bowl, beat the eggs. Add them to the potato mixture along with the flour, baking powder, salt, and pepper. Stir everything together until the ingredients are thoroughly combined. The flour and eggs act as binders, holding the latkes together during frying.

3. Heat the Oil

• In a large skillet, heat the vegetable oil over medium-high heat. You’ll know the oil is ready when it shimmers slightly. To test, drop a small piece of the potato mixture into the oil; if it sizzles and begins to fry, the oil is hot enough.

4. Fry the Latkes

• Using a spoon or a ¼-cup measuring cup, scoop portions of the potato mixture into the skillet. Flatten each portion gently with the back of the spoon to form a pancake shape.
• Fry each latke for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning. After each batch, drain the latkes on paper towels to remove excess oil.

5. Serve

• Serve the latkes warm with a dollop of applesauce or sour cream on the side for dipping. The sweetness of applesauce complements the savory latkes, while sour cream adds a rich, creamy contrast.

Nutritional Information (Per Serving):

Approximate nutritional values are provided for one latke based on a recipe yield of 12 latkes:

• Calories: 120 kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 30mg
• Fiber: 1g
• Sugar: 1g
• Sodium: 110mg

FAQs:

1. Can I make potato latkes ahead of time?

• Yes, you can make latkes ahead. For best results, partially fry them until they are lightly golden, then store them in the refrigerator. When ready to serve, reheat them in a 400°F oven for 5-10 minutes to regain their crispiness.

2. Why is it important to remove excess water from the potatoes?

• Removing as much liquid as possible ensures that the latkes cook up crispy rather than soggy. Excess moisture prevents the edges from getting that desired golden crust.

3. Can I freeze leftover latkes?

• Yes, latkes freeze well! Place the cooked latkes on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer bag, where they can be stored for up to two months. To reheat, bake them at 400°F for about 10 minutes.

4. Can I use other types of potatoes?

• Yes, russet potatoes are the most common, but Yukon Gold potatoes work well too. Sweet potatoes are a fun twist if you’re looking to mix things up.

5. Do I need baking powder?

• Baking powder helps make the latkes a bit fluffier, but it’s optional. If you prefer a denser latke, you can omit it.

Tips for Making the Best Potato Latkes:

1. Grate Potatoes Freshly: Grate the potatoes just before cooking to prevent them from turning brown. You can add a splash of lemon juice if you notice discoloration.
2. Squeeze out Extra Liquid: After grating, the potatoes need to be squeezed in a towel to remove as much liquid as possible. The drier the mixture, the crispier the latkes will be.
3. Use a Mix of Oil and Butter for Frying: While vegetable oil is great on its own, adding a small amount of butter enhances the flavor. Be cautious with the heat to prevent the butter from burning.
4. Flatten the Latkes Slightly: Pressing down on each spoonful of batter helps it cook evenly and creates that desirable crispy edge.
5. Don’t Crowd the Pan: Fry the latkes in batches to avoid overcrowding, which can lower the oil temperature and result in soggy latkes.

Storage Tips:

Refrigeration:

• Store leftover latkes in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for about 10 minutes to restore crispiness.

Freezing:

• As mentioned above, latkes can be frozen after frying. Place them in a single layer on a baking sheet, freeze until firm, then transfer them to a freezer-safe bag. They will keep for up to two months.

Reheating:

• Reheat frozen latkes directly from the freezer in a 400°F oven for about 10-15 minutes. Avoid microwaving, as it makes them soggy.

Conclusion:

Potato latkes are a comforting, traditional dish that appeals to everyone’s love for crispy, savory food. This Classic Potato Latkes recipe is an easy way to bring delicious tradition to your table, whether you’re celebrating a holiday or simply want a satisfying treat. With a few essential tips—like removing excess moisture and frying at the right temperature—you’ll be able to create latkes with perfectly crisp edges and a soft, flavorful center. Pair them with classic toppings like applesauce or sour cream, and enjoy each delicious bite with friends and family.