Perfectly Crisp Potato Latkes

Crispy Potato Latkes are a beloved holiday dish that has gained popularity beyond the festive season. These golden brown pancakes are not only delightful to taste but also an excellent way to enjoy potatoes in a different form. The key ingredient here is the potato, which can be used in various ways; however, for these latkes, grated raw potatoes ensure the best texture and flavor.

These savory snacks come together quickly with simple ingredients like onion, eggs, flour, salt, pepper, and of course, potatoes. Baking powder gives them a fluffier texture while keeping them crisp on the outside. The cooking process involves two stages: deep frying to get that crispy exterior followed by baking in an oven for even cooking inside. Latkes can be served with sour cream or applesauce; they also make a perfect side dish alongside brisket, fish, or chicken.

Time needed for this recipe is around 30 minutes including prep time and cooling down the latkes before serving. The number of servings you get out of these depends on how thick you slice your potatoes – typically, a batch yields about six to eight medium-sized potato pancakes.

Ingredients

• 2 large russet potatoes (about 1 lb)
• 1 small onion, grated
• 3 eggs
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• Salt and pepper to taste
• Peanut oil or canola oil for frying

Instructions

Step 1: Peel and grate the potatoes using a food processor with a grating disc, or use a box grater. You want fine shreds of potato that will be even and uniform in size.

Step 2: Squeeze out as much water from the grated potatoes as possible using cheesecloth or several layers of paper towels. This helps ensure the latkes are crisp on the outside and fluffy inside.

Step 3: In a large bowl, mix the squeezed potato shreds with grated onion, eggs, flour, baking powder, salt, and pepper until well combined.

Step 4: Heat about an inch of oil in a skillet over medium heat. When the oil is shimmering hot enough to make a tiny splash when you drop some water into it, carefully pour in tablespoon-sized dollops of potato mixture, flattening them slightly with the back of a spoon.

Step 5: Fry until golden brown on both sides, about 3 minutes per side. Once done frying, transfer the latkes to a wire rack or paper towels to drain excess oil and cool slightly.

Oven Baking

• To ensure they are crispy inside as well as out, place the fried potato latkes on a baking sheet lined with parchment paper and bake in an oven preheated at 350 degrees Fahrenheit for about 10 minutes. This step is optional but recommended if you prefer your latkes to be extra-crispy.

Serving Suggestions

Traditionally, potato pancakes are served with sour cream or applesauce. However, they also pair well with yogurt and chives, cottage cheese, or a dollop of butter. Serve these savory snacks warm as a side dish during the holidays or any time you’re craving something hearty yet healthy.

Tips for Perfect Potato Latkes

• Use cold water: When mixing your batter, use ice-cold water to keep the latkes crisp.
• Squeeze dry thoroughly: Make sure you squeeze out all excess liquid from the potatoes before combining with other ingredients. Wet potato pancakes will have a tendency to fall apart when cooking.
• Avoid overcrowding: If you overcrowd your skillet, it can cause the latkes to steam rather than fry properly.

In conclusion, making perfectly crisp potato latkes is an excellent way to incorporate more vegetables into your diet while enjoying a tasty and satisfying dish. Whether served as part of a holiday feast or enjoyed on their own as a quick meal, these crispy, golden-brown treats will delight the whole family.

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p>To elevate this classic recipe further, consider adding different spices such as cumin or garlic powder to give it that extra flavor punch. You could also experiment with using sweet potatoes for a sweeter variation or zucchini and carrots for added crunch. Try these modifications next time you make potato latkes; they are sure to be a hit!