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rachelbruskoff.com | Los Angeles/ Santa Barbara, California 

©2017 by Rachel Bruskoff

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Scrumptious Potato Latkes

December 14, 2017

It's that time of year again! Happy Hannukah to all!

What makes the holidays oh so special? The FOOD!! Of course ;)

 

Here is a classic potato latke recipe that I have been making for our annual family Hannukah party.  It is crispy and flavorful.  If you love potatoes, you'll love this dish!

 

Ingredients:

2 large russet potatoes, pealed

1/2 white onion, diced fine

1-2 eggs, lightly beaten

Salt & Pepper to taste (use white pepper if you don't want black specks)

Oil for frying

Towels, paper or fabric

 

Now, there are various ways to grate potatoes for latkes.  I prefer to grate my potatoes using the larger side of the grater.  When formed into a patty, they fry up nice and crisp and create a thin, crunchy pancake.

I also enjoy adding a bit of savory sweetness in the form on the onions. You are more than welcome to omit this additive for a simpler option.

 

 

Step 1: Peel and wash potatoes

Step 2: Grate potatoes into a bowl
Step 3: Place potato shreds within towels. Spread the potatoes out thin and wring out/ stamp out all the moisture you possibly can. I suggest doing this in multiple batches.  You want the potatoes to be as dry as possible.  The dryer they are, the crispier they'll be!

*TIP: (If you are leaving potatoes out for any prolonged period of time, make sure to cover the bowl to stop oxidation and browning!)

Step 4: Whisk eggs in a bowl with salt, pepper, and onions

Step 5: Add all ingredients together into a large bowl and gently stir to incorporate (I prefer to use my hands for this step, get in there!)

Step 6: Warm up large pan and coat with a thin layer of oil (This is a pan frying technique so you want the oil to surround the food, but not deeply)

Step 7: Using a spoon or a fork, take some good sized scoops of the potato mixture and add to the hot oil. You should hear the sizzles immediately. If not, wait a bit for your oil to increase in temperature and continue.

 

*TIP: Do not overcrowd the pan! You will be doing multiple batches of these bad boys so I recommend no more than 4 per batch, unless you have a very large pan or want very small latkes.

 

Step 8: Let each latke cook for 3-5 minutes per side.  Wait until they are golden brown before removing. 

Step 9: Place latkes on a cooling rack topped with paper towels to rest (adjust seasonings here as necessary)

Step 10: Serve and enjoy!

A classic latke plate in my house is served with chive infused sour cream and unsweetened apple sauce! Yum!

 

VARIATIONS:

Substitute yams or sweet potatoes and leeks for a sweeter, lighter version!

Or substitute the potatoes for CARROTS!

You can a good amount of vegetables for this recipe! Whatever you'd like, try and experiment and most of all, ENJOY! :D

 

Storage

I personally recommend you eat these right away and store them in your gullet, but if you need some for later, keep them in an airtight container for up to 7 days.  Reheat in the oven at 350 degrees for about 10 minutes, or until hot. (Cover with foil to avoid the top from burning, if necessary).  This is the best method to retain the crispiness.  If microwaved, the latkes will get soft.

 

 

 

 

 

 

 

 

 

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