Crispy Golden Onion Latkes
For over two decades, I have perfected these Crispy Golden Onion Latkes, a delightful twist on the traditional recipe. With a lovely combination of finely diced onions, savory spices, and a hint of sweetness, these patties are not only irresistibly crunchy but also incredibly addictive. Yielding about 15 patties, they're best enjoyed with a golden-brown exterior that adds to their rich flavor and texture. Whether served as an appetizer or side dish, these latkes are sure to become a staple in your kitchen. Make a double batch and freeze them for quick warming in the oven to recreate that fresh-from-the-pan crunch. Just a warning: they might vanish before reaching the dining table! If you're feeling adventurous, consider adding a lightly beaten egg for added richness and a slight adjustment in milk. You won't be disappointed!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
onions
2 1/2 cups (finely diced)
green onion
1 (finely chopped (optional))
flour
3/4 cup
sugar
1 1/2 tablespoons
baking powder
2 teaspoons
seasoning salt
1 1/2 teaspoons
cayenne pepper
1/8 teaspoon
garlic powder
1/2 teaspoon (optional, or use 2-3 teaspoons fresh garlic)
black pepper
(optional)
milk
3/4 cup
oil
(for frying (recommended: vegetable oil))
Instructions
1
Finely dice the onions, aiming for about 1/4-inch pieces, and place them into a mixing bowl.
2
In a separate large bowl, whisk together the flour, sugar, baking powder, seasoning salt, cayenne pepper, garlic powder (if using), and a pinch of black pepper until well combined.
3
Gradually whisk in the milk, mixing until the batter is thick and smooth.
4
Fold the chopped onions and green onions (if using) into the batter using a wooden spoon until evenly coated.
5
Heat a generous drizzle of vegetable oil (avoid olive oil) in a non-stick frying pan over medium heat. Allow the oil to reach a medium-hot temperature before cooking.
6
Using a tablespoon, carefully drop balls of the mixture into the hot oil—do not overcrowd the pan. Lightly flatten each ball with the back of the spoon for even cooking.
7
Sprinkle a small amount of salt over the patties as they fry.
8
Cook until each latke is crispy and golden brown on both sides, approximately 3-4 minutes per side. Add more oil as needed to maintain frying temperature.
9
Once cooked, transfer the latkes to a plate lined with paper towels to drain excess oil before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Golden Onion Latkes?
They are a delightful twist on traditional latkes, featuring finely diced onions, savory spices, and a hint of sweetness for an irresistibly crunchy texture.
How many patties does this recipe yield?
This recipe yields approximately 15 patties.
How long has this recipe been perfected?
The creator has perfected these latkes over the course of more than two decades.
How many onions are needed?
You will need 2 1/2 cups of onions, which should be finely diced.
What size should the onions be diced?
Aim for dicing the onions into pieces that are about 1/4-inch in size.
Are green onions included in the recipe?
One finely chopped green onion can be added as an optional ingredient.
What is the flour requirement?
The recipe calls for 3/4 cup of flour.
Is there sugar in these latkes?
Yes, the recipe includes 1 1/2 tablespoons of sugar for a hint of sweetness.
What leavening agent is used?
The recipe uses 2 teaspoons of baking powder.
What spices provide the savory flavor?
The savory flavor comes from 1 1/2 teaspoons of seasoning salt, 1/8 teaspoon of cayenne pepper, and optional garlic and black pepper.
Can I use fresh garlic instead of powder?
Yes, you can substitute the 1/2 teaspoon of garlic powder with 2-3 teaspoons of fresh garlic.
How much milk is required for the batter?
The recipe requires 3/4 cup of milk to achieve the correct batter consistency.
What type of oil is best for frying?
Vegetable oil is recommended for frying; the recipe specifically advises avoiding olive oil.
How do I start the preparation?
Start by finely dicing the onions and placing them in a mixing bowl, then whisk the dry ingredients together in a separate bowl.
How should the milk be added?
Gradually whisk the milk into the dry ingredients until the batter becomes thick and smooth.
When do I add the onions to the batter?
Fold the chopped onions and green onions into the batter using a wooden spoon after the batter is mixed.
What kind of pan should I use?
A non-stick frying pan is best for cooking these latkes.
What is the ideal frying temperature?
Heat the oil over medium heat until it reaches a medium-hot temperature before adding the mixture.
How do I form the latkes in the pan?
Drop balls of the mixture into the oil using a tablespoon and lightly flatten them with the back of the spoon.
Should I season the latkes while frying?
Yes, sprinkle a small amount of salt over the patties while they are frying in the pan.
How long do the latkes cook on each side?
Cook the latkes for approximately 3-4 minutes per side until they are crispy and golden brown.
How do I prevent the pan from getting too dry?
Add more oil as needed during the frying process to maintain the proper frying temperature and prevent sticking.
What is the best way to drain excess oil?
Once cooked, transfer the latkes to a plate lined with paper towels to drain.
Can I freeze these latkes?
Yes, you can make a double batch and freeze them for later use.
How do I reheat frozen latkes?
Reheat them in the oven to recreate the original fresh-from-the-pan crunch.
Can I add an egg to this recipe?
Yes, adding a lightly beaten egg can provide extra richness, though you may need to slightly adjust the amount of milk used.
Are these latkes vegetarian?
Yes, these onion latkes are categorized as a vegetarian dish.
How should these latkes be served?
They are versatile enough to be served as either an appetizer or a side dish.
What is the key to their texture?
The key is to fry them until they have a golden-brown exterior, which ensures they are irresistibly crunchy.
Is this recipe spicy?
The recipe contains 1/8 teaspoon of cayenne pepper, which adds a very mild hint of spice without being overwhelming.