Classic Latkes Recipe

Classic Latkes is a delicious traditional Jewish food typically served during the festival of Hanukkah. Imagine crispy pancakes of fried grated potato, onion, egg and seasoning, fried to a golden perfection. Sound mouthwatering right? Well, that’s just because it is! Classic Latkes are right for any festive event or easy enough for a weeknight dinner and trust me, they are a crowd-pleaser. Oh, and did I mention how amazing they taste with apple sauce or sour cream?

The best thing about this Classic Latkes recipe is guided towards making the crispiest latkes you’ve ever tasted, with perfect seasoning and a little tasty twist. You’ve got to try this recipe for your next family gathering; it’s unlike any latke you’ve ever had.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 12
• Yield: 12 Latkes

Alright sauce cookers, let’s dive right into this crispy adventure and get those cook hats ready. Next up, the ingredients and utensils you’d need.

Ingredients & Equipment You’ll Need

• 2 pounds Russet potatoes
• 1 medium onion
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup vegetable oil

Equipment: Large skillet, Grater, Mixing bowl, Spatula, Kitchen tissues

The Russet potatoes add the perfect starch needed for the latkes while the onion gives just enough sweetness. The egg and flour give the perfect binding while the salt and pepper bring out all the amazing flavors. Vegetable oil for frying is best as it doesn’t overwhelm the taste of the latkes.

How To Make Classic Latkes

1. Peel and grate the potatoes and onion on the large hole of a box grater into a large bowl.
2. Transfer to a cloth kitchen towel and wring out all of the excess liquid possible. Allow it to sit and let the potato liquid separate for about 2 minutes.
3. Return the drained potatoes and onion to the bowl and mix in the eggs, flour, salt, and pepper.
4. Over medium-high heat, heat the oil in a large skillet.
5. Drop heaping spoonfuls of the potato mixture into the skillet and press them down to form 1/4 inch patties.
6. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes.
7. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with more salt while still warm.

Tips For The Best Results

• The key to crispy latkes is squeezing out as much liquid as possible from the grated onion and potatoes.
• Make sure the oil is hot before dropping the latke mixture into it.

Storage Tips

• Store leftover latkes in an airtight container in the fridge for up to five days.
• Reheat in an oven at 375��F for 10 minutes.

Frequently Asked Questions

Q: Can latkes be made ahead of time?
A: Yes, you can make latkes ahead of time and freeze them. Reheat in the oven when ready to serve.

Q: Can latkes be made vegan or gluten-free?
A: Yes, for a vegan version, replace the egg with a flax egg. For a gluten-free version, use gluten-free flour.

Q: What can be served with latkes?
A: Latkes are traditionally served with sour cream or apple sauce.

Q: Can I use sweet potatoes instead of Russet potatoes?
A: Yes, that would add a lovely twist to the recipe.

Q: Can I use a food processor for grating instead of a box grater?
A: Yes, you can. Ensure the blade creates large size grates similar to the box grater.

Nutritional Facts of Classic Latkes

Each serving of the Classic Latkes contains 210 calories, 11g fat, 26g carbohydrates, and 3g protein.

In conclusion, Classic Latkes are a tasty, crispy delight that you will love and keep coming back to. They’re great for any occasion and sure to satisfy the taste buds of all. So, go forth and cook up a storm!