Description
Crispy golden latkes blend sweet and regular potatoes into a delightful Jewish comfort dish. Grated potatoes, onions, and eggs create a perfectly seasoned pancake that brings warmth to your table.
Ingredients
Scale
- 2 russet potatoes (medium, about 1 pound / 454 grams), peeled and grated
- 2 sweet potatoes (medium, about 1 pound / 454 grams), peeled and grated
- 1 onion (small), grated or finely diced
- 2 eggs (large) or 2 flax eggs (for vegan version)
- ¼ cup flour (all-purpose or almond flour for gluten-free)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ¼ cup vegetable oil (for frying)
Instructions
- Preparation: Grate potatoes and sweet potatoes onto a clean kitchen towel, then squeeze out all moisture forcefully to guarantee ultimate crispiness.
- Mixing: Combine grated vegetables with finely chopped onion, eggs, flour, salt, pepper, and garlic powder in a large bowl, blending until the mixture holds together seamlessly.
- Forming Patties: Shape the mixture into uniform half-inch thick discs, compressing each patty carefully to ensure structural integrity and optimal browning potential.
- Cooking: Heat vegetable oil in a sturdy skillet until it reaches a shimmering, high-intensity temperature, creating an ideal frying environment.
- Frying: Gently slide latkes into the hot oil, allowing each side to transform into a golden-brown masterpiece with crisp, lacy edges, cooking approximately 3-4 minutes per side.
- Finishing: Drain latkes on paper towels to remove excess oil, maintaining their delicate crunch and preserving the perfect texture.
- Serving: Plate the latkes immediately while piping hot, garnishing with traditional accompaniments like sour cream and applesauce to enhance their robust flavor profile.
Notes
- Drain Moisture Thoroughly: Squeeze grated potatoes and sweet potatoes with maximum force using a clean kitchen towel to remove every possible drop of liquid, ensuring ultra-crispy latkes that won’t become soggy.
- Maintain Consistent Oil Temperature: Keep skillet heat steady around 350-375°F to prevent burning or undercooking, allowing latkes to develop a perfect golden-brown exterior while remaining tender inside.
- Create Uniform Patties: Use a measuring scoop or ice cream scoop to shape identical-sized latkes, guaranteeing even cooking and consistent texture across all pieces.
- Adapt for Dietary Needs: Swap wheat flour with gluten-free alternatives like almond or chickpea flour for celiac or gluten-sensitive individuals, maintaining the recipe’s original crispy texture and delicious flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 70 mg