It’s the most wonderful time of the year. Because, fried potatoes are acceptable as an entrée! Regardless of who you are or what you celebrate, potato pancakes, or Latkes, are so universally irresistible, they truly deserve their own holiday. You probably know that I’m not a big fryer in the kitchen, but this is our family recipe, it’s Hanukkah, and it’s a mitzvah, so let’s do this! It’s worth it.
Potato Latkes are so simple, but what makes them super crisp, like the best hash brown you’ve ever had? You have to throw the grated potatoes into a kitchen towel and wring out alllllll the moisture. You have to REALLY want the crispy latke, and it’s going to take some muscle. If you neglect this step, you’ll end up with soggy latkes (womp womppp). In addition, as you get down to the bottom of the bowl, press the potato mixture up against the sides to remove any/all liquid.
There’s are tons of ways to make Potato Latkes fancy, but tbh, I’m such a purist, there’s just nothing better. It’s traditional to serve these with applesauce and sour cream. I never really loved the applesauce, so I ALWAYS go with sour cream and maybe some chives, and it’s amazzzzzzing.
This is a recipe you’re going to keep coming back to again and again, so screenshot it, pin it, etch it in stone, and thank me later 😉
Happy Hanukkah 🕎 and Merry Christmas ya filthy animals!
Nothing makes me happier than seeing you all making these recipes and sharing them with fam + friends, so tag your Instagram pics with #lionsbread and comment below to let me know how yours turn out!
The Crispiest Latkes Ever
December 12, 2017
: 28-30 latkes
: 15 min
: 30 min
: 45 min
: Easy
The best super crispy, perfectly golden brown potato pancakes | A Hanukkah staple, but should definitely be eaten year round
Ingredients
- 6 medium russet potatoes, peeled
- 1 medium white or yellow onion, shred on a box grater, then squeeze out most of the juice
- 2 large eggs, well beaten
- 2 tsp kosher salt
- ½ tsp baking powder
- ½ cup all purpose flour
- Vegetable oil for frying
Directions
- Step 1 Use the large holes on a box grater to shred potatoes. Place the potatoes in a kitchen towel, and squeeze the hell out of them, because the more liquid you squeeze out, the crispier your Latkes will be!
- Step 2 In a large bowl, combine the onions, eggs, salt, flour, and baking powder until well blended. Add the drained potatoes to the egg mixture, and stir to thoroughly combine
- Step 3 Pour vegetable oil in a large 10” frying pan to a depth of about ½ inch or so and heat oil to medium heat. Test the oil by using a shred of potato. It should turn golden brown fairly quickly.
- Step 4 Use an ice cream scoop or a tablespoon to scoop out potato mixture, and press it against the side of the bowl to remove any/all liquid. Drop potato mixture by level ¼ cup measure into hot oil. Flatten the mounds into a nice circular shape with the back of the (metal) measuring cup or a wooden spoon. Cook until golden brown and turn to brown on the second side. Add more oil if needed. Drain well on paper towel lined baking sheet and reheat later for 5 minutes in a 350 degree oven. with applesauce or sour cream.