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Potato Latkes
Created by: Howcan Team
Ingredients
- 4 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, mix together the drained potatoes and onion, eggs, flour, salt, and pepper until well combined.
- Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Scoop up about 1/4 cup of the potato mixture and carefully place it in the hot oil, flattening it with a spatula to form a pancake.
- Fry the latkes for 3-4 minutes on each side, or until they are golden and crispy.
- Transfer the latkes to a paper towel-lined plate to drain any excess oil.
- Serve the potato latkes hot with sour cream or applesauce on the side. Enjoy!
Potato latkes, a beloved Jewish dish, have a rich history dating back to the 13th century in Italy. This crispy, golden pancake made from grated potatoes, onions, and matzo meal or flour, is a staple during Hanukkah, symbolizing the miracle of the oil. In Eastern Europe, particularly in Poland and Ukraine, latkes became a popular dish among Ashkenazi Jews. Today, renowned chefs like Yotam Ottolenghi and Joan Nathan have put their modern twists on this classic recipe. In New York City, Russ & Daughters is famous for their delectable latkes. The key to perfect latkes lies in the balance of crispy exterior and tender interior, achieved through proper grating and frying techniques.
40 min
4 servings
250 per serving calories
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