Latkes (J.LANG)
Description
These traditional latkes are crispy on the outside and tender on the inside, offering a comforting savory flavor. Made with simple ingredients like potatoes and onions, they are perfect for Hanukkah or any holiday gathering. Serve warm with applesauce or sour cream for a delicious, hearty side dish that brings everyone to the table.Ingredients
Directions
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Grate the peeled potatoes and the large onion using a food processor with a grating blade or a box grater.
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Place the grated mixture into a clean tea towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
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Season the dried potato mixture generously with salt and lots of black pepper.
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Heat oil to a depth of about 1/2 inch in a large skillet over medium-high heat.
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Take large tablespoon-sized portions of the mixture and flatten them slightly into thick pancakes before placing them into the hot oil.
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Fry the latkes until golden brown on one side, then flip and cook the other side until crisp.
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Transfer cooked latkes to a plate lined with absorbent paper to drain excess oil.
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Keep warm in a low oven while you finish frying the remaining mixture.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 184.8kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 14.6mg1%
- Total Carbohydrate 40.9g14%
- Dietary Fiber 5.4g22%
- Sugars 2.9g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For traditional authenticity, use goose fat for frying if serving with a meat meal. Butter and oil mixed is suitable for dairy meals, keeping in mind Kosher dietary laws that separate meat and milk.
Some recipes add an egg and flour or matzo meal to bind the mixture, but this can make the texture insipid. The traditional method relies on squeezing out moisture for crispiness.
For uniform shapes, you can use metal cookie cutters in the pan to form perfect circles.
For a lower-fat version, mix 2 tablespoons of oil into the potato mixture and spread thin circles on baking parchment. Bake in a hot oven, turning once until crisp, though this is not authentic.
Latkes can be reheated in a microwave. A normal serving size is four to five latkes.
