Latkes, also known as potato pancakes or fried potato cakes, are a traditional Hanukkah food made with grated potatoes and eggs. They’re traditionally served for breakfast but can be eaten at any time of the day.
The “Latkes Recipe easy” is a classic dish that is typically served during Hanukkah. The recipe includes potatoes, onions, eggs, flour, oil, salt and pepper. Read more in detail here: latkes recipe easy.
Potato latkes are a traditional Jewish dish offered during the Hanukkah holiday. On the exterior, latkes are crispy and golden brown, on the inside, soft and chewy, and completely delightful. Latkes are a bit flatter, a little thicker, and a little less uniform-looking than potato pancakes since they’re prepared with shredded potatoes.
Potatoes, an egg, flour, and a pinch of salt are all you need to create latkes. To create a complete dinner, serve your potato latkes with sour cream and freshly cut chives, apple sauce, or your favorite dips and toppings, as well as a salad and roasted vegetables.
What Potatoes Make the Best Latkes?
Latkes may be made with any sort of baked potato. The gold standard is russet potatoes. Because they’re starchier than other potato varieties, they’re less prone to break apart during fried.
Ingredients for Potato Latkes
Potato latkes may be prepared in a variety of ways. Starchy potatoes, such as Russets, an egg, flour, and seasoning salt are the fundamental components.
The egg and flour work as binders, preventing the latkes from coming apart while being fried. For a crispier latke, replace the flour with matzo meal.
Finally, some vegetable oil will be required to cook the latkes.
Step-by-Step Instructions for Making Traditional Latkes
Begin by shredding the potatoes for the ideal potato latkes. Use a box grater with a medium opening. Place the potatoes in a big dish covered with ice while you grate them. They will not oxidize as a result of this. After you’ve grated all of the potatoes, drain away the excess water with a clean towel. In a large mixing basin, combine the potatoes, eggs, flour, and 1 teaspoon of salt.
Next, in a big skillet, heat 1/8-inch of oil. Place a couple of spoonfuls of the potato mixture in the pan once the oil is shimmering hot. Flatten them out into patties using your hands, then cook them for 3 minutes on each side, or until golden brown and crispy. Drain the oil from the latkes on a paper towel, then season with salt and serve warm.
Serving Suggestions for Latkes
Sour cream and a dusting of fresh chopped chives or applesauce are typical toppings for potato latkes. They’re also delicious with smoked salmon and cream cheese, hummus, sauerkraut, relish, or pureed vegetables.
Tips for Making the Best Traditional Latkes
Make careful to press out as much water as possible from the potatoes. You may alternatively drain the potatoes overnight in the fridge.
Latkes are traditionally cooked in rendered chicken fat (chicken schmaltz). This improves the taste and crispiness of the potatoes. You may create your own schmaltz or buy it from a Jewish deli.
Use onion and matzo meal to help bind the latkes so they don’t break apart while cooking vegan latkes.
Simply use gluten-free flour instead of all-purpose flour to create gluten-free latkes.
Use almond flour or coconut flour instead of all-purpose flour to make low-carb latkes.
Use sweet potatoes instead of normal potatoes to make sweet latkes.
You are not required to peel the potatoes; it is entirely up to you!
How to Keep Potato Latkes Fresh
Transfer your potato latkes to an airtight container and store in the fridge for up to 2 days after they’ve cooled to room temperature.
Latkes may be frozen for up to two weeks. Bake them till crispy at 350°F to reheat them.
Potatoes should be grated. Place the shredded potatoes in an ice-filled dish while you’re working. After you’ve shredded all of the potatoes, place them on a clean cloth and squeeze off the excess water. In a large mixing basin, combine the potatoes, eggs, flour, and 1 teaspoon of salt.
In a large skillet, heat 1/8 inch of oil. Place a few spoonfuls of the potato mixture into the skillet once the oil is heated. Flatten them out with your hands, then cook for 3 minutes on each side, or until golden brown and crisp.
Season with salt and drain any excess oil on a paper towel. Serve and have fun!
Fry your latkes in a neutral-tasting oil with a high smoke point. Safe bets include canola oil, sunflower oil, grapeseed oil, and vegetable oil.
The “baked latkes” is a classic recipe that has been around for a long time. It’s very easy to make and tastes delicious. The ingredients are simple, but the taste is amazing.
Frequently Asked Questions
What type of potatoes are best for latkes?
A: Russet potatoes are the best for latkes.
Whats the difference between potato pancakes and latkes?
A: Potato pancakes are a type of fried potato dish, whereas latkes are traditional Jewish potato pancakes.
How do you make latkes taste better?
A: When you make latkes, it is recommended to fry them in a small amount of oil and then cover them with salt. This will increase the flavor by intensifying the fat on the outside of the latke.
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