These crispy golden potato latkes are the kind of comfort food that transcends seasons and cultures—crunchy on the outside, tender on the inside, and packed with savory flavor. Traditionally associated with Jewish cuisine and often served during Hanukkah, latkes have become a beloved dish worldwide for their simplicity and irresistible texture. Made from grated potatoes and onions, bound together with egg and flour, and fried to golden perfection, they’re a celebration of humble ingredients turned into something magical.
Whether served with sour cream, applesauce, or a spicy chutney, latkes are versatile and satisfying. They’re perfect for breakfast, brunch, or as a side dish to a hearty dinner. And Hassan, given your love for nostalgic comfort foods and crowd-pleasing recipes, these latkes are sure to become a staple in your kitchen—especially when served fresh and hot to your family and friends.
INGREDIENTS:
- 4 medium russet potatoes, peeled
- 1 small onion
- 2 large eggs
- ¼ cup all-purpose flour (or matzo meal for tradition)
- 1½ tsp salt
- ½ tsp black pepper
- Optional: ½ tsp garlic powder or paprika
- Vegetable oil for frying
- Garnish: chopped parsley, sour cream, applesauce, or yogurt dip
INSTRUCTIONS:
- Prep the Potatoes and Onion:
- Grate the potatoes and onion using a box grater or food processor.
- Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispiness.
- Transfer the drained mixture to a large bowl.
- Mix the Batter:
- Add eggs, flour, salt, pepper, and any optional seasonings to the grated potato mixture.
- Stir until well combined. The mixture should be moist but hold together when pressed.
- Heat the Oil:
- In a large skillet, heat about ½ inch of vegetable oil over medium-high heat.
- To test readiness, drop a small bit of batter into the oil—it should sizzle immediately.
- Fry the Latkes:
- Scoop about ¼ cup of mixture and flatten into a patty.
- Carefully place into the hot oil. Fry 3–4 latkes at a time, depending on pan size.
- Cook for 3–4 minutes per side until deeply golden and crisp.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve:
- Sprinkle with chopped parsley or flaky salt.
- Serve hot with sour cream, applesauce, or your favorite dip.
