Potato Latkes From Joel Erlich

These classic potato latkes are the ultimate comfort food, delivering a delightful contrast between a crispy, golden-brown exterior and a soft, fluffy interior. Made with simple ingredients like grated potatoes, onions, eggs, and a touch of flour, they come together quickly for an impressive side dish. The key to perfect latkes is squeezing out excess moisture from the potatoes to ensure maximum crispiness. Serve them warm with a dollop of sour cream or applesauce for a traditional touch. Whether you're celebrating a holiday or just craving something savory and satisfying, these latkes are a crowd-pleaser that brings warmth and flavor to any table.

Cuisine: Middle Eastern

Courses: Side Dishes

Difficulty: Intermediate

Servings: 12

Calories: 172.5

Dietary: Vegetarian

Description

These classic potato latkes are the ultimate comfort food, delivering a delightful contrast between a crispy, golden-brown exterior and a soft, fluffy interior. Made with simple ingredients like grated potatoes, onions, eggs, and a touch of flour, they come together quickly for an impressive side dish. The key to perfect latkes is squeezing out excess moisture from the potatoes to ensure maximum crispiness. Serve them warm with a dollop of sour cream or applesauce for a traditional touch. Whether you're celebrating a holiday or just craving something savory and satisfying, these latkes are a crowd-pleaser that brings warmth and flavor to any table.

Ingredients

2 cup Grated potatoes
3 Eggs
1 1/2 tablespoon Flour
1 1/4 teaspoon Salt
3 teaspoon Onion, grated

Directions

1
Grate the potatoes and onion, then place them in a clean kitchen towel or cheesecloth.
2
Wring out the mixture firmly to remove as much liquid as possible, which ensures crispiness.
3
In a large bowl, combine the drained potatoes and onion with the eggs and mix well.
4
Sift the flour and salt together, then fold into the potato mixture until evenly distributed.
5
Heat about 1 tablespoon of oil in a large skillet over medium-high heat.
6
Drop spoonfuls of the mixture into the pan, flattening them slightly with a spatula to form small pancakes.
7
Fry for 3-4 minutes per side, or until deep golden brown and crispy.
8
Transfer cooked latkes to a plate lined with paper towels to drain excess oil.
9
Repeat with remaining batter, adding more oil to the pan as needed.
10
Serve immediately while hot, accompanied by sour cream or applesauce.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 172.5kcal

% Daily Value *
Total Fat 4.3g7%
Saturated Fat 1.2g6%
Cholesterol 139.9mg47%
Sodium 6147.7mg257%
Total Carbohydrate 25.4g9%
Dietary Fiber 2.9g12%
Sugars 1.5g
Protein 7.9g16%

* 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 best results, use Russet potatoes as they hold their shape better and provide a fluffier interior.

Do not skip the step of squeezing out the potato liquid; this is the secret to achieving a crispy exterior rather than a soggy pancake.

You can make the batter ahead of time and refrigerate it for up to 24 hours, but let it come to room temperature before frying.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer to restore crispiness.

Keywords: latkes, potato pancakes, jewish cuisine, hanukkah, crispy, side dish, onion, grated potato, pan frying, comfort food, applesauce, sour cream, vegetarian, easy recipe, holiday dinner, joel erlich

Read it online: https://www.chefs-mate.com/recipe/potato-latkes-from-joel-erlich/