Crispy Classic Potato Latkes (with Applesauce & Sour Cream)

Looking for a perfect latke recipe? These golden Potato Latkes are crispy, classic & easy to make! Serve with applesauce & sour cream. Get the recipe!

Alright, let's dive headfirst into the world of latkes !

Recipe Introduction: Your Perfect Latke Recipe Awaits

Ever find yourself craving something crispy, comforting, and just a little bit nostalgic? this classic latke recipe will take you straight to your bubbe's kitchen.

We are making proper classic potato latkes !

Quick Hook

Honestly, who doesn't love a good potato latke ? This recipe delivers perfectly crispy edges and a tender inside. Get ready for a savory treat!

Brief Overview

Potato latkes are a staple in jewish cuisine , especially during hanukkah. my own family has been making potato latkes for generations.

This hash brown potato latkes recipe is medium difficulty. it takes about 1 hour 15 minutes and makes around 12-15 latkes.

They're best served hot, with applesauce and sour cream.

Main Benefits

The humble potato packs a surprising amount of potassium! Enjoy these golden fried delicacies anytime. They are especially good for celebratory occasions. What makes these latkes special? The focus on maximum crispiness.

So, what are latkes all about? think crispy, golden goodness. perfect for a chilly evening, a jewish holiday recipes , or, let's be honest, just because! this latka recipe potato latkes is amazing.

We'll learn how to make potatoes that are delicious.

Time to talk ingredients!

Alright, let’s get to the heart of making the best classic potato latkes ever! trust me, this latke recipe is a keeper.

Even my auntie brenda, who thinks she's a culinary genius, admitted these are pretty darn good. i almost fell off my chair.

Honestly...

Ingredients & Equipment for Potato Latke Perfection

Okay, first things first: what you need to make these golden discs of deliciousness. You want to achieve amazing Potato Latkes Jewish cuisine? Then you need to follow this list.

Main Ingredients: The Potato Powerhouse

• Russet Potatoes: 2 pounds (900g), peeled. Quality is key! You want firm potatoes, no sprouts, and no weird soft spots. Think of them as the foundation of your Potato Latkes Easy adventure. It’s the most important ingredients in the Latka Recipe Potato Latkes .
• Yellow Onion: 1 medium, peeled.
• Eggs: 2 large, lightly beaten. Use good quality eggs for the best results.
• All-Purpose Flour: 1/4 cup (30g). This helps bind everything together.
• Kosher Salt: 1 teaspoon .
• Black Pepper: 1/2 teaspoon .
• Vegetable Oil: About 1-2 cups (240-480ml) for frying. Don't be shy!

Seasoning Notes: Spice It Up (Subtly)

These are Hash Brown Potato Latkes ; however, the trick is in the simplicity. We're not reinventing the wheel here, folks.

• Essential Spice Combination: Salt and pepper are crucial. Don't underestimate the power of good seasoning!
• Flavor Enhancers and Aromatics: If you are feeling fancy, a pinch of garlic powder adds a little something-something. I've even thrown in a tiny bit of nutmeg before – don't tell anyone!
• Quick Substitution Options: No kosher salt? Regular sea salt will do in a pinch.

Equipment Needed: Keep It Simple

No need for fancy gadgets! This is all about How To Make Potatoes , like grandma used to make.

• Box Grater: Essential for grating those spuds.
• Large Bowl: For mixing everything together.
• Clean Kitchen Towel or Cheesecloth: This is super important for squeezing out the excess moisture. Don't skip this step!
• Large Skillet or Frying Pan: Cast iron is ideal, but any large pan will work.
• Slotted Spoon or Spatula: For flipping and removing the latkes.
• Paper Towels: To drain the excess oil.

That's it! Grab these bits and let's get cooking some amazing Jewish Holiday Recipes because Jewish Cuisine is more than just Matzo Balls! You are going to love this recipe. I promise!

Crispy Classic Potato Latkes (with Applesauce & Sour Cream)

Honestly, friends, these classic potato latkes are not just for hanukkah! they are so delicious; they deserve to be enjoyed year-round.

This latke recipe delivers those perfect golden-brown potato latkes . we're talking crispy exterior and tender interior, the best of both worlds! served with sweet applesauce and tangy sour cream, it’s a real party in your mouth.

Forget boring sides, these are the stars.

Prep: It's All About the Potatoes

Essential mise en place is crucial. you know? get everything ready before you start. peel 2 pounds (900g) of russet potatoes and one medium yellow onion .

Grab your box grater, large bowl, and a clean tea towel (trust me on this one). oh my gosh, time-saving tip : peel those potatoes while the kettle is on! it will speed it up, trust me on this one.

Essential mise en place

• Peel the potatoes and onion.
• Gather the remaining ingredients and equipment.

Safety Reminders: Please, be careful with that grater. Those knuckles are precious. Also, hot oil is no joke. Keep kids and pets away from the frying area.

Making Magic: Step-by-Step Latke Goodness

Alright, let's transform these humble potatoes!

1. Grate, Grate, Grate: Coarsely grate those potatoes and onion using your box grater.
2. Squeeze the Day: Wrap the grated mixture in that clean tea towel. Squeeze out as much liquid as humanly possible. This is the secret to non-soggy latkes !
3. Mix It Up: In your large bowl, combine the squeezed potatoes and onion with 2 lightly beaten large eggs, 1/4 cup (30g) of all-purpose flour, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper . Mix well.
4. Heat It Up: Pour about 1/2 inch (1 cm) of vegetable oil into a large skillet. Heat over medium-high. It should shimmer, not smoke.
5. Fry Time: Drop spoonfuls of the potato mixture into the hot oil. Flatten them slightly.
6. Golden Brown Perfection: Cook for 3- 4 minutes per side , until gorgeously golden brown and crispy. This is where the magic happens!
7. Drain It Well: Remove the Potato Latkes and place them on a paper towel-lined plate to drain.
8. Serve NOW! Serve hot with applesauce and sour cream. Don't wait, they're best fresh!

Pro Latke Tips (Straight from the Kitchen)

• Don't Salt Early: Salting draws out moisture. Salt just before frying. Seriously!
• Don't Overcrowd: Fry in batches. This keeps the oil hot and ensures crispy edges.
• Keep Warm: To keep already fried Hash Brown Potato Latkes warm place them on a wire rack in a preheated oven at 200° F ( 95° C) .

So there you have it: my absolute-go-to latke recipe . perfect for jewish holiday recipes , part of delicious jewish cuisine or just a cozy night in.

I hope you find this potato latkes easy recipe that will bring joy and deliciousness to your table. how to make potatoes better? that's how!

Enjoy.

Alright, let's talk Classic Potato Latkes ! You've made it this far, so you're practically a latke pro already. Let’s dive into making the latke recipe even better .

Recipe Notes

Think of these as my little potato latkes easy tips and tricks. honestly, these potato latkes jewish secrets are what makes my potato latkes truly stand out.

Sharing these with you is like giving you the keys to the crispy kingdom.

Serving Suggestions: Level Up Your Latkes!

Forget just plopping them on a plate. we’re talking presentation! how about arranging your golden hash brown potato latkes artfully on a platter? a dollop of homemade applesauce is a must, and maybe a swirl of sour cream for that tangy contrast.

A sprig of parsley just makes everything look fancy. for sides? a simple green salad cuts through the richness. or some roasted brussels sprouts.

A cold glass of sparkling cider? trust me. perfection.

Storage Tips: Latkes Today, (Maybe) Latkes Tomorrow

Made too many? yeah, it happens. for refrigeration, store cooled latkes in an airtight container for up to 3 days.

Honestly, they're best fresh, but a reheat can still be delicious. freezing latka recipe potato latkes ? i wouldn't recommend it, as they can get a bit soggy.

But if you must, layer them between parchment paper in a freezer-safe container. to reheat, the oven is your friend! a few minutes at 350° f ( 175° c) will crisp them up nicely.

Variations: Remix Your Recipe

Fancy a change? ditch half the regular potatoes and swap in sweet potatoes. it adds a touch of sweetness that's divine .

Or, throw in a tablespoon of chopped fresh chives or parsley. it's simple but makes a huge difference! need a dairy-free version? skip the sour cream and use a dollop of coconut yogurt.

You know?

Nutrition Basics: Fuel for Fun

Okay, let's keep it real. latkes aren't exactly health food. but they're a treat! each serving (about 2-3 latkes) is roughly 250 calories.

They also contain a decent amount of carbs and some fat, but let’s not forget it provides some fiber from the potato.

Jewish holiday recipes are about tradition, so enjoy in moderation.

Honestly, how to make potatoes is so much fun when you are making latkes! i hope you enjoy this classic .

Remember that cooking is a journey, not a race. now go forth and conquer those potato latkes ! have fun in the kitchen, and remember, even if they're not perfect, they're made with love, and that's what truly matters in jewish cuisine .

Frequently Asked Questions

Why are my latkes soggy? How can I make my latke recipe crispier?

Soggy latkes are a common problem, a bit like a soggy bottom on a Great British Bake Off pie! The main culprit is too much moisture in the potatoes. Make sure you squeeze out as much liquid as humanly possible using a clean kitchen towel or cheesecloth. Also, ensure your oil is hot enough before frying, and don't overcrowd the pan; give those latkes space to crisp up!

Can I make latkes ahead of time? What's the best way to reheat them?

Latkes are best served fresh, but if you need to make them ahead, you can fry them most of the way and finish crisping them up right before serving. To reheat, spread them out on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through and crispy. Avoid microwaving, as they'll likely turn soggy, which is a fate worse than a soggy biscuit!

What kind of oil is best for frying this latke recipe, and can I reuse it?

Vegetable oil, canola oil, or peanut oil are all good choices for frying latkes because they have a high smoke point and neutral flavor. Yes, you can reuse the oil a few times! Let it cool completely, then strain it through a fine-mesh sieve lined with cheesecloth to remove any food particles. Store it in an airtight container in a cool, dark place. Discard the oil if it becomes dark, thick, or smells rancid. Think of it like tea; you can reuse the tea bag, but only so many times before it’s lost its flavour!

Can I freeze latkes? What's the best way to store them for later?

Yes, you can freeze latkes! Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat, bake them directly from frozen in a preheated oven at 375°F (190°C) until heated through and crispy, about 10-15 minutes. They won't be quite as good as fresh, but it's a great way to enjoy them later, especially during the busy holiday season.

Are there any healthier variations of this classic latke recipe?

Absolutely! You can try baking the latkes instead of frying them, though they won't be as crispy. Also, using sweet potatoes or a mix of sweet and regular potatoes adds nutrients. Another trick is to use less flour and add grated vegetables like zucchini or carrots to bulk them up. It's like giving your latkes a little health kick, a bit like adding spinach to your smoothie – you still get the goodness without sacrificing all the flavour.

What goes well with latkes besides applesauce and sour cream?

Applesauce and sour cream are the classic accompaniments for a reason, but don't be afraid to get creative! Try topping your latkes with smoked salmon and dill cream, a fried egg, or even a dollop of guacamole. For a savory twist, consider a horseradish cream sauce or a simple green salad on the side. The possibilities are endless; think of it as a blank canvas for your taste buds! Have a go!

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