Golden crispy latkes with garlic are a savory delight that perfectly balance crunch with flavor. Traditionally enjoyed during festive occasions, latkes are beloved potato pancakes that can be served as a side dish, appetizer, or even a main meal when paired with dips and toppings. This version adds a garlicky twist for deeper flavor while maintaining the classic golden texture everyone loves. Using simple ingredients and a few preparation tricks, you can make latkes that are crispy on the outside, tender inside, and bursting with flavor.
Ingredients
- 4 medium russet potatoes, peeled and grated
- 1 small onion, grated
- 3 cloves garlic, finely minced
- 2 large eggs, beaten
- 1/4 cup all-purpose flour or whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- Olive oil or avocado oil for frying
Instructions
- Grate the potatoes and onion, then place them in a clean kitchen towel and squeeze out as much moisture as possible. Transfer to a large mixing bowl.
- Add garlic, eggs, flour, baking powder, salt, pepper, and parsley to the bowl, mixing until the ingredients are well combined and the mixture holds together.
- Heat oil in a skillet over medium-high heat. Scoop about 2 tablespoons of the mixture per latke, flatten gently, and fry until golden brown and crispy, about 3–4 minutes per side. Place on a paper towel-lined plate to drain excess oil before serving hot.
Servings
Makes 6 servings (about 2–3 latkes per serving)
Nutritional Info (per serving, approx.)
Calories: 210
Protein: 6g
Carbohydrates: 28g
Fat: 9g
Fiber: 3g
Sodium: 280mg
Notes
Use starchy potatoes like russet or Yukon gold for the crispiest latkes. Removing excess water from the potatoes and onion is essential for achieving a golden crust. You can substitute flour with gluten-free flour or matzo meal for dietary preferences.
Tips
Make sure your oil is hot before frying to avoid soggy latkes. Fry in small batches so the oil temperature stays consistent. For added flavor, mix in shredded zucchini or carrots along with potatoes. If making ahead, keep the latkes warm in a 200°F oven until ready to serve. Serve with traditional sour cream and applesauce, or try Greek yogurt as a lighter option.
Health Benefits
Potatoes provide vitamin C, potassium, and fiber, making them more nutritious than they often get credit for. Garlic not only adds bold flavor but also contains antioxidants and compounds that support immune and heart health. Using olive or avocado oil for frying ensures healthier fats compared to processed oils. Fresh parsley contributes vitamins A, C, and K while adding freshness to balance the richness of fried potatoes. When enjoyed in moderation, golden crispy latkes with garlic can be both satisfying and nourishing.
Q & A
Q: Can I bake the latkes instead of frying?
A: Yes, you can bake them at 425°F on a parchment-lined baking sheet brushed with oil. They will be slightly less crispy but much lighter.
Q: Can I make the batter ahead of time?
A: It’s best to fry latkes right after mixing, but you can grate the potatoes and onion in advance and keep them in cold water to prevent browning. Drain well before use.
Q: What toppings pair well with garlic latkes?
A: Sour cream, Greek yogurt, applesauce, chive dip, or even avocado salsa make excellent pairings.
Q: Can I freeze leftover latkes?
A: Yes, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the oven to restore crispiness.
Q: Are these suitable for vegetarians?
A: Yes, this recipe is vegetarian-friendly and can be adapted to be gluten-free if needed.