Just in kase, you don't know, Latkes are a delicious potato pancake. They are traditionally served for Hannukah. In celebration of the END of celebrating holidays, we had friends over for Latkes and cocktails. I know Hannukah is over, but they are crunchy and satisfying and would be a good side dish or light meal any time of the year!
I have tried many different recipes for Latkes and they never tasted quite right, so I started combining them all to get just the right mix of potato and seasoning. Here is my version. They were taste testing by about 15 people and I didn't get a single complaint!
I have tried many different recipes for Latkes and they never tasted quite right, so I started combining them all to get just the right mix of potato and seasoning. Here is my version. They were taste testing by about 15 people and I didn't get a single complaint!
Latkes
Ingredients:
Vegetable oil
6 Russet potatoes
1 1/2 large yellow onions
2 eggs
2 teaspoons salt
1/2 teaspoon garlic powder
1 teaspoon pepper
1/4 teaspoon baking powder
1/2 cup flour
On the side:
Sour cream
Apple sauce
Smoked salmon
Chives
Directions:
1) Thoroughly wash all the potatoes and cut in half. Peel the onions and quarter them. Grate both the potatoes and onions, alternating so they are already mixed together. I would recommend using a food processor attached with the grating wheel for this, but if you don't have one doing it by hand works great!
1) Thoroughly wash all the potatoes and cut in half. Peel the onions and quarter them. Grate both the potatoes and onions, alternating so they are already mixed together. I would recommend using a food processor attached with the grating wheel for this, but if you don't have one doing it by hand works great!
2) Put the grated potatoes and onions in a strainer or cheese cloth, over a large mixing bowl. You want some of the liquid to drain out so the latkes are not soggy. Leave this sit for about 10 minutes while you prepare the dry ingredients. The potatoes will oxodize and brown a bit, but you won't be able to tell once they are cooked.
3) In a separate bowl mix together flour, salt, pepper, garlic and baking powder.
4) Beat eggs.
5) Squish the potatoes to get any last moisture out. Discard the liquid and put potatoes and onions in the mixing bowl. Add in beaten eggs and mix completely.
6) Sprinkle about a third of the dry ingredients in and mix. You want to avoid flour lumps. Continue this until everything is combined.
3) In a separate bowl mix together flour, salt, pepper, garlic and baking powder.
4) Beat eggs.
5) Squish the potatoes to get any last moisture out. Discard the liquid and put potatoes and onions in the mixing bowl. Add in beaten eggs and mix completely.
6) Sprinkle about a third of the dry ingredients in and mix. You want to avoid flour lumps. Continue this until everything is combined.
7) Heat a thin layer of vegetable oil in a fry pan on medium heat. When the oil is hot enough it will sizzle and bubble when the potatoes are added.
8) Put a large spoonful of the mixture in the oil and flatten. It takes about 3-4 minutes. The edges will brown and you will see the potatoes turn as they cook. Flip the latke over and fry the second side.
9) Remove to a plate with paper towels to absorb extra greece then serve hot. They should be crispy and cooked through. The middle of the latke will still be squishy. If the outer edges are burning before the middle cooks, turn down the heat. You may have to adjust this throughout the cooking. You will also need to add oil from time to time. Add it a little at a time so you can try and keep the oil temperature as consistent as possible. Also, taste one of the first latkes to see if you would prefer more seasoning.
8) Put a large spoonful of the mixture in the oil and flatten. It takes about 3-4 minutes. The edges will brown and you will see the potatoes turn as they cook. Flip the latke over and fry the second side.
9) Remove to a plate with paper towels to absorb extra greece then serve hot. They should be crispy and cooked through. The middle of the latke will still be squishy. If the outer edges are burning before the middle cooks, turn down the heat. You may have to adjust this throughout the cooking. You will also need to add oil from time to time. Add it a little at a time so you can try and keep the oil temperature as consistent as possible. Also, taste one of the first latkes to see if you would prefer more seasoning.
10) Latkes are traditionally served with apple sauce. You can also serve them with sour cream and chives, or even a little smoked salmon, to add some protein and make it more of a meal! Pile whatever toping you choose and enjoy!
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