Best 2 Classic Latkes Recipes

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Do you long for the perfect crispy potato latkes that will tantalize your taste buds and bring a smile to your face? Look no further! In this comprehensive guide, we will embark on a culinary journey to discover the secrets of creating classic latkes that will make your taste buds sing. From selecting the finest potatoes to mastering the art of frying, we'll provide expert tips and tricks to ensure your latkes come out golden brown and irresistibly delicious. Whether you're a seasoned chef or a novice cook, this article will equip you with the knowledge and skills to create latkes that will be the star of your next meal.

Let's cook with our recipes!

CLASSIC POTATO LATKES



Classic Potato Latkes image

This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.

Provided by Melissa Clark

Categories     brunch, dinner, lunch

Time 45m

Yield About 3 dozen

Number Of Ingredients 8

2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
1/2 cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
Safflower or other oil, for frying

Steps:

  • Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  • Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  • In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

CLASSIC LATKES



Classic Latkes image

Potato pancakes make for festive starters at any party. Serve them with toppers like creme fraiche, trout roe, smoked trout, and lingonberry jam.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Yield Makes 24

Number Of Ingredients 8

1/4 cup potato starch
1/4 teaspoon baking powder
Kosher salt and freshly ground black pepper
2 pounds russet potatoes (about 4)
1 medium onion (8 ounces)
2 large eggs, lightly whisked
Safflower oil, for frying
Flaky salt, for serving

Steps:

  • In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes and onion. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
  • Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
  • Add potato-onion mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine.
  • Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 to 4 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately.

Tips:

  • Choose the right potatoes: Russet potatoes are the best choice for latkes because they are starchy and have a low moisture content. This will help the latkes to be crispy on the outside and fluffy on the inside.
  • Shred the potatoes finely: This will help the latkes to cook evenly and prevent them from becoming too thick or dense.
  • Squeeze out the excess moisture from the potatoes: This will help the latkes to be crispy and prevent them from becoming soggy.
  • Use a combination of flour and matzo meal: This will help to bind the latkes together and prevent them from falling apart.
  • Season the latkes generously: Salt, pepper, and garlic powder are all good choices. You can also add other spices, such as paprika or onion powder, to taste.
  • Fry the latkes in hot oil: This will help them to cook quickly and evenly.
  • Drain the latkes on paper towels before serving: This will help to remove any excess oil.

Conclusion:

Latkes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover potatoes. With a few simple tips, you can make perfect latkes every time.

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