Crispy Classic Latkes

Why Make This Recipe

Crispy Classic Latkes are not just a delicious treat; they are also a heartfelt connection to tradition and culture. Made primarily of potatoes and onions, latkes are a popular Jewish dish, especially during Hanukkah. These crispy potato pancakes are perfect for sharing with family and friends. When you sit down to enjoy a plate of freshly cooked latkes, you are savoring not just food, but history and memories shared around the table.

Making latkes from scratch allows you to create a dish that is not only tasty but also versatile. They can be served with a variety of toppings, such as applesauce or sour cream, making them perfect for every palate. Besides the delightful crunch with every bite, preparing latkes together can be a fun family activity, especially during the holiday season. This recipe provides an easy guide to making crispy, golden brown latkes that everyone will love.

How to Make Crispy Classic Latkes

Making Crispy Classic Latkes may seem intimidating at first, but with just a few simple steps, you will have a plate full of deliciousness. Let’s take a closer look at each step of the process.

Ingredients

To make the best latkes, we need the following ingredients:

• 2 tablespoons Potato starch
• 1 teaspoon Baking powder
• 1 teaspoon Kosher salt
• 4 medium Russet potatoes
• 1 medium Onion
• 2 large Eggs
• 1 cup Safflower oil (or any other high smoke point oil)
• To taste Flaky salt

Directions

Follow these easy instructions to make your Crispy Classic Latkes:

1. Prepare the Potatoes and Onion: Start by peeling the Russet potatoes and onion. Once peeled, shred them using a box grater or food processor. After shredding, dampen a clean kitchen towel, place the shredded potatoes and onion inside, and wring out as much moisture as possible. This step is crucial for achieving that perfectly crispy texture in the latkes.

2. Mix the Ingredients: In a large mixing bowl, combine the shredded potatoes, onion, potato starch, baking powder, and kosher salt. Next, crack two large eggs into the mixture and mix well until all ingredients are fully combined. Make sure the mixture is thick and holds together well.

3. Heat the Oil: In a large skillet, heat safflower oil over medium-high heat. You need enough oil in the skillet to cover the bottom generously. It should be hot enough that a small drop of batter sizzles when it hits the oil.

4. Fry the Latkes: Using a spoon or ice cream scoop, drop spoonfuls of the latke batter into the hot oil. Flatten each spoonful slightly with the back of the spoon. Fry the latkes for about 3-4 minutes on each side, or until they turn golden brown and crispy. Make sure not to overcrowd the skillet; this will prevent them from getting crispy.

5. Drain Excess Oil: Once the latkes are done frying, transfer them to a plate lined with paper towels. This will help absorb any excess oil. While still hot, sprinkle with flaky salt to enhance the flavor.

6. Repeat: Continue this process with the remaining batter until all your latkes are cooked. If necessary, add more oil to the skillet as you fry each batch.

How to Serve Crispy Classic Latkes

Now that you have freshly made latkes, it’s time to serve them up! Latkes are best enjoyed hot, so make sure to serve them right after frying. You can serve them with traditional accompaniments like applesauce or sour cream on the side. This combo enhances the flavor and brings out the best in the crispy latkes.

You can also get creative with your toppings. Some people love a dollop of caviar or a sprinkle of fresh herbs to elevate the presentation. For a twist, consider making a savory dipping sauce with yogurt and herbs or even using pickled vegetables as a crunchy side. The options are endless!

How to Store Crispy Classic Latkes

If you end up with leftovers (which is rare), you can store the latkes in a few simple steps. Let them cool completely after frying, then place them in an airtight container. Layer parchment paper between the latkes to prevent them from sticking together. You can keep them in the refrigerator for up to three days.

To reheat, preheat the oven to 375°F (190°C), spread the latkes on a baking sheet, and heat for about 10-15 minutes until they’re crispy again. While reheating in the skillet is possible, the oven helps retain the crunchiness better.

Tips to Make Crispy Classic Latkes

Here are some handy tips to ensure your latkes turn out perfectly every time:

• Choose the Right Potatoes: Use starchy potatoes like Russets. They yield crispier latkes compared to waxy potatoes.

• Remove Moisture: As mentioned earlier, the key to crispy latkes is to remove excess moisture from the grated potatoes and onions. Don’t skip this step!

• Control the Heat: Maintain the right oil temperature. If it’s too hot, the latkes will burn, and if it’s too cold, they will become soggy. A medium-high heat is generally ideal.

• Fry in Batches: Fry the latkes in small batches to ensure they cook evenly. This allows for better heat distribution and keeps the oil temperature consistent.

• Experiment with Seasoning: Feel free to adjust the amount of kosher salt and add herbs or spices to the latkes for extra flavor. Some people enjoy adding garlic powder or black pepper for a twist.

Variation

While the classic latke recipe is a beloved staple, you can also experiment with variations. For example, try adding grated carrots or zucchini to the mixture for a colorful twist. Sweet potatoes can be used instead of Russet potatoes for a sweeter flavor profile.

For a spicy kick, consider adding finely chopped jalapeños or other spices to the batter. You can even try making mini-latkes, perfect for party appetizers or kids. They are fun to eat and easy to enjoy with your hands.

FAQs

1. Can I make latkes in advance?

Yes, you can prepare the latke batter in advance and store it in the refrigerator for a few hours. However, it’s best to fry them fresh for maximum crispiness.

2. Can I freeze latkes?

Absolutely! Cooked latkes can be frozen for up to three months. Allow them to cool, place them in a single layer on a baking sheet, then freeze until solid. After that, transfer them to a freezer-safe bag. Reheat in the oven for best results.

3. What should I do if the latkes are falling apart while frying?

If your latkes are falling apart, it may be because there is too much moisture in the mixture or not enough binding ingredients. Adding a bit more potato starch can help. Also, make sure to thoroughly wring out moisture from the potatoes and onions before mixing.

4. Can latkes be made without eggs?

Yes, you can omit eggs if you want to make a vegan version of latkes. Some people use a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a substitute.

5. Do I have to use safflower oil?

Safflower oil is great for frying due to its high smoke point, but you can substitute it with oils like canola, vegetable, or even avocado oil.

With this guide, you are now well-equipped to make your Crispy Classic Latkes. Enjoy the process and the deliciously crispy results! Whether for Hanukkah or any day of the year, latkes will always be a delightful treat. So get cooking and dig into this crispy, satisfying dish with friends and family!

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