Crispy Potato Latkes
Ingredients
Potatoes: 4 large (Russet or starchy potatoes work best).
Onion: 1 medium yellow onion.
Eggs: 2 large eggs (to bind the mixture).
Flour or Matzo Meal: 3 to 4 tablespoons.
Salt & Black Pepper: To taste.
Baking Powder: 1/2 teaspoon (optional, for a lighter texture).
Vegetable Oil: For frying (use an oil with a high smoke point).
Preparation Steps
Grate: Grate the potatoes and onion using the coarse side of a box grater.
Squeeze (The Secret to Crispiness): Place the grated mixture in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. Dry potatoes = Crispy latkes.
Mix: In a large bowl, combine the dried potatoes and onions with eggs, flour, salt, and pepper. Mix until well combined.
Shape: Take a spoonful of the mixture and flatten it into a small patty.
Fry: Heat oil in a large skillet over medium-high heat. Fry the patties for 3–5 minutes per side until they are deep golden brown and crispy.
Drain: Place them on paper towels to remove excess oil.
Serving Suggestions (As seen in the photo)
Latkes are traditionally served with:
Sour Cream: For a rich, cool, and tangy contrast.
Applesauce: For a hint of sweetness that complements the salty potato.
