Crispy Golden Potato Latkes
Experience the delightful crunch and savory goodness of these Crispy Golden Potato Latkes, perfect for any gathering or holiday celebration. Made with a blend of russet potatoes and sweet onions, these latkes are not only a delicious treat but also a wonderful way to share tradition. Serve them hot with a dollop of sour cream or a side of apple sauce for a delightful contrast. This recipe yields a generous batch, ensuring there's plenty to go around!
5-7 servings
Servings
240
Calories
8
Ingredients
Ingredients
russet potatoes
3 lbs (peeled and grated)
sweet onion
1 large (peeled and grated (about the size of a baseball for every 3-4 potatoes))
large egg
1 (lightly beaten (for every 4 potatoes))
all-purpose flour
4 tablespoons (for binding)
kosher salt
up to 4 teaspoons (to taste)
fresh ground black pepper
to taste
parsley
to taste (chopped (for garnish))
vegetable oil or peanut oil
as needed (for frying)
Instructions
1
Begin by peeling the russet potatoes and sweet onion. Grate them finely using a food processor or a salad shooter for the ideal texture and to minimize moisture loss during the process.
2
In a large mixing bowl, combine the grated potatoes and onion, then add the flour. Mix until well combined.
3
To remove excess moisture, line a sieve with cheesecloth, transfer the potato-onion mixture into the sieve, and twist the cheesecloth to form a pouch. Squeeze out as much liquid as possible.
4
Allow the mixture to drain for at least 15 minutes. After draining, pour off any excess liquid from the bowl but retain the white potato starch that has settled at the bottom.
5
Add the beaten egg, kosher salt, and black pepper to the potato starch, and mix until fully combined.
6
Return the drained potato and onion mixture to the bowl and stir until everything is well integrated.
7
Set the mixture back into the sieve over a bowl to allow it to continue draining while you prepare for frying.
8
Preheat your oven to 200°F (95°C) and line a baking sheet with paper towels for draining the fried latkes.
9
Heat about 1/4 inch of vegetable or peanut oil in a large skillet over medium-high heat until shimmering.
10
Using about 2 tablespoons of the latke mixture, form it into a thin patty with your hands and lightly pat it in flour.
11
Carefully drop the patty into the hot oil and fry until golden brown and crisp on both sides, approximately 3 to 4 minutes per side.
12
Once cooked, transfer the latkes to the prepared baking sheet to drain excess oil. Keep them warm in the oven while you fry the remaining batches.
13
Serve the latkes hot, garnished with freshly chopped parsley, alongside apple sauce or sour cream for dipping.
Nutrition Information
12g
Fat
30g
Carbs
4.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Golden Potato Latkes?
They are traditional savory potato pancakes made from a blend of russet potatoes and sweet onions, fried until golden and crisp.
What type of potatoes are used in this recipe?
This recipe specifically uses 3 lbs of russet potatoes for the best texture.
How many servings does this recipe yield?
The recipe makes approximately 5 to 7 servings.
What kind of onion is recommended?
A large sweet onion is recommended, about the size of a baseball for every 3 to 4 potatoes.
What is the best way to grate the vegetables?
Use a food processor or a salad shooter to grate the potatoes and onion finely for the ideal texture.
Why is it important to squeeze the potato-onion mixture?
Squeezing the mixture in cheesecloth removes excess moisture, which is essential for achieving a crispy texture.
How long should I let the potato mixture drain?
The mixture should be allowed to drain for at least 15 minutes.
Should I discard the potato starch that settles at the bottom of the bowl?
No, you should retain the white potato starch and mix it with the egg and seasonings.
What acts as the binding agent for these latkes?
A combination of 4 tablespoons of all-purpose flour, a lightly beaten egg, and the retained potato starch acts as the binder.
How much oil is needed for frying?
You should heat about 1/4 inch of oil in a large skillet.
What types of oil are suitable for frying latkes?
Vegetable oil or peanut oil are both suitable for frying these latkes.
How do I know when the oil is ready?
The oil is ready when it is shimmering over medium-high heat.
How much mixture should I use for each patty?
Use approximately 2 tablespoons of the mixture to form each thin patty.
Should I use flour on the outside of the latkes?
Yes, you should lightly pat each patty in flour before dropping it into the hot oil.
How long do you fry each side of the latke?
Fry each side for approximately 3 to 4 minutes until golden brown and crisp.
How can I keep the latkes warm while finishing the batch?
Keep them on a paper-towel-lined baking sheet in an oven preheated to 200 degrees Fahrenheit.
What are the suggested toppings for potato latkes?
They are traditionally served with a dollop of sour cream or a side of apple sauce.
Is there a recommended garnish for this dish?
Freshly chopped parsley is suggested as a garnish.
How many calories are in one serving?
There are approximately 240 calories per serving.
What is the fat content per serving?
Each serving contains about 12g of fat.
How many carbohydrates are in these latkes?
There are 30g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides about 4.8g of protein.
Are these latkes suitable for vegetarians?
Yes, these latkes are vegetarian.
Which cuisine is this recipe associated with?
This recipe is associated with Jewish cuisine and is often served during holidays.
What is the secret to a crispy latke?
The secret is removing as much liquid as possible through cheesecloth and frying in hot, shimmering oil.
Can I make these latkes ahead of time?
While best served hot, they can be kept warm in a 200 degree Fahrenheit oven while frying the remaining batches.
How many ingredients are required for this recipe?
The recipe requires 8 ingredients: russet potatoes, sweet onion, egg, flour, salt, pepper, parsley, and oil.
Is the salt amount fixed?
The recipe suggests up to 4 teaspoons of kosher salt, but it should be adjusted to taste.
What temperature should the oven be for keeping them warm?
Set your oven to 200 degrees Fahrenheit (95 degrees Celsius).
How do I prepare the egg for the recipe?
The egg should be lightly beaten before being added to the potato starch and seasonings.