Get ready to transform humble potatoes into irresistibly crispy, mouth-watering pancakes that will have your family and friends begging for seconds! These classic Jewish potato latkes are not just a recipe—they're a culinary experience that brings warmth, tradition, and incredible flavor to your table in just 25 minutes. Whether you're celebrating Hanukkah or simply craving a delicious comfort food, these quick and easy potato pancakes are about to become your new favorite go-to dish.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Jewish
Serves: 4 servings
Ingredients
- 2 large potatoes, grated
- 1 small onion, grated
- 1 egg, beaten
- 1/4 cup all-purpose flour
- Salt to taste
- Pepper to taste
- Oil for frying
Instructions
- Wash and peel the potatoes thoroughly. Using a box grater or food processor, grate the potatoes into fine shreds. Immediately place grated potatoes into a clean kitchen towel.
- Squeeze out as much liquid as possible from the grated potatoes. This step is crucial to ensure crispy latkes. Transfer the dried potato shreds to a large mixing bowl.
- Grate the onion finely and add it to the potato mixture. The onion adds depth of flavor to the latkes.
- Add the beaten egg, all-purpose flour, salt, and pepper to the potato and onion mixture. Mix thoroughly until all ingredients are well combined.
- Heat a large skillet or frying pan over medium-high heat. Add enough oil to create a 1/4 inch depth for frying.
- Once the oil is hot (around 350°F), drop spoonfuls of the potato mixture into the oil, gently flattening each pancake with the back of the spoon.
- Fry each latke for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Remove latkes with a slotted spatula and drain on paper towels to remove excess oil. Sprinkle with additional salt if desired.
- Serve immediately while hot and crispy. Traditional accompaniments include applesauce or sour cream.
Tips
- Moisture is the Enemy of Crispiness: Always squeeze out as much liquid as possible from the grated potatoes. Use a clean kitchen towel and press firmly to remove excess water.
- Temperature Matters: Ensure your oil is hot (around 350°F) before adding the potato mixture. This helps create a crispy exterior and prevents the latkes from becoming greasy.
- Don't Overcrowd the Pan: Fry latkes in batches, leaving enough space between them for even cooking and maximum crispiness.
- Serving Tip: Serve immediately after cooking for the best texture. If you need to keep them warm, place on a wire rack in a low oven (200°F) to maintain crispiness.
- Experiment with Toppings: While traditional accompaniments like applesauce and sour cream are classic, try experimenting with Greek yogurt, chives, or even a sprinkle of fresh herbs.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 45mg
