Potato latkes, those golden-brown, crispy wonders, are more than just a beloved holiday treat. They’re a celebration of tradition, a testament to the magic that happens when simple ingredients come together with time-honored techniques. The beauty of potato latkes lies in their simplicity. These basic pancakes are made from just a handful of ingredients: potatoes, onions, eggs, flour, salt, and pepper. But don’t let the basic lineup fool you, when they’re combined and fried they create a crispy and savory potato pancake.
The process begins with grating the potatoes and onions. It’s essential to use russet potatoes for their high starch content, which ensures that the potatoes will crisp up during frying. But the real secret here is for getting latkes crispy is the squeeze. By extracting excess moisture, you ensure your latkes emerge from the frying pan crisp and delightful, not soggy and disappointing. You can use a clean kitchen towel or cheesecloth for this crucial step.
With the grated and squeezed mixture ready, it’s time to bind everything together. That’s where the eggs and flour come in. The eggs provide structure and a touch of moisture, while the flour absorbs any remaining liquid. This dynamic duo is essential for creating a mixture that can be shaped into latkes and successfully fried to crispy perfection.
Now, let’s talk about frying. The oil must be hot but not smoking. This ensures even cooking and that irresistible golden-brown crust. Test the oil’s readiness by dropping a small bit of the potato mixture into it; if it sizzles, you’re good to go. Use a slotted spatula for easy flipping and, most importantly, don’t overcrowd the pan. Giving your latkes some room to breathe ensures they cook evenly and become uniformly golden.
While frying, take a moment to flatten the latkes slightly with the back of a spoon. This simple act helps them cook evenly and ensures a consistent thickness, resulting in a uniform texture and consistent crispiness throughout.
These crispy basic potato latkes are perfect for a variety of occasions, from holiday gatherings to simple, cozy family dinners. As you savor each bite of your homemade potato latkes, you’re not just indulging in a delicious treat. They remind us that the most extraordinary flavors often come from the simplest ingredients, expertly handled. As you savor the crispy exterior and the fluffy, flavorful interior, you’ll be savoring more than just a dish – you’ll be savoring pure joy of a well-crafted classic.
Basic Potato Latkes
Ingredients
- 4 large russet potatoes peeled
- 1 large onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- vegetable oil for frying
- applesauce and sour cream for serving
Instructions
- Begin by grating the peeled potatoes and onion using a box grater or a food processor with a grating attachment. Place the grated mixture into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step ensures your latkes will be crisp.
- Transfer the squeezed potato and onion mixture to a large mixing bowl. Add the eggs, flour, salt, and black pepper. Mix everything together thoroughly.
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until it's hot but not smoking. You can test if the oil is ready by dropping a small bit of the potato mixture into it; if it sizzles, you're good to go.
- Take a heaping tablespoon of the potato mixture and carefully drop it into the hot oil. Flatten it slightly with the back of a spoon to form a pancake. Repeat, leaving some space between each latke in the pan.
- Fry the latkes for about 3-4 minutes on each side or until they're golden brown and crispy. Use a slotted spatula to flip them.
- Once the latkes are done, place them on a plate lined with paper towels to drain the excess oil.
- Serve the potato latkes hot with applesauce and sour cream on the side.
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