Best 3 Crispy Potato Latkes Recipes
Crispy potato latkes, also known as potato pancakes, are a traditional dish enjoyed by many cultures around the world. These golden brown patties are typically made from grated potatoes, flour, eggs, and various seasonings. Their crispy exterior and fluffy interior make them a popular choice for breakfast, lunch, or dinner. Whether you prefer them plain or topped with your favorite accompaniments, potato latkes are sure to satisfy your taste buds. In this article, we will guide you through the process of creating the perfect crispy potato latkes, ensuring a delicious and memorable culinary experience.
Let's cook with our recipes!
CRISPY POTATO LATKES
Crispy potato latkes are more than just Hanukkah hash browns-they're a crispy/creamy treat for everything from breakfast in bed to a midnight snack. Vegetable oil works great, but duck fat or (mmm!) schmaltz makes them extra awesome.
Provided by Jenn Louis
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line a large mixing bowl with a clean dish towel. Position the box grater in the bowl and grate the potatoes and onion using the largest holes. Bundle the towel and wring out the excess water into the bowl. The more moisture you release, the crispier the latkes will be. Discard the liquid.
- Heat duck fat, schmaltz, or oil in a large skillet over medium-high heat until shimmering (about 350 degrees F). Meanwhile, in a large bowl mix grated potatoes and onion with 2 eggs, flour, matzo meal, and salt until there's no visible flour. If the mixture seems dry and it's not holding together, add one more egg.
- Using your hands, form the latke mixture into golf ball-sized balls, then flatten slightly into thick pancakes. Gently place them one at a time into the oil, which should bubble around the latke but not burn the edges. Fill the pan with just enough latkes so they don't overcrowd the pan (you'll probably get about a half-batch in). Fry until golden on one side, 1-2 minutes. Flip and fry the other side until golden, 1-2 more minutes.
- Remove latkes to a wire rack fitted over a parchment-lined baking sheet. Finish cooking the inside by baking, 10-12 minutes.
- Remove from the oven and sprinkle both sides with salt and pepper. Serve immediately with sour cream and applesauce.
KITTENCAL'S CRISPY POTATO AND GREEN ONION PANCAKES (LATKES)
This recipe goes back 30 years or more, my family *loves* these! you can make these ahead of time and then freeze, just cool and place on a large baking sheet to freeze, when frozen stack in a freezer container or pop them into a freezer bag, to reheat and re-crisp, defrost the pancakes then place in a 400 degree oven for about 8 minutes turn over then continue baking until crisp, I strongly suggest to double the recipe these will be half gone before they even make it to the table! I like to add in some cayenne pepper and a bit of garlic powder but that is optional --- yield is only estimated you should get between 20-23 pancakes for this recipe, to make things easier use your processor to grate the potatoes, plan ahead the grated potatoes need to soak for a minimum of 8-24 hours or even up to 2 days to remove some of the starch, the longer soaking time the crispier they will be --- serve with sour cream :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 32m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grate the potatoes using a the coarse side if the grater or use a food processor.
- Place into a large bowl and cover with cold water.
- Allow the grated potatoes to soak for at least a minimum of 8 hours or even up to 2 days.
- Using your hands firmly squeeze handfuls of the grated potatoes to remove as much liquid as possible, then place in a large mixing bowl.
- Add in egg, flour, seasoned salt and pepper; mix well with a wooden spoon, then add in the green onions and parsley (if using).
- Heat oil in a heavy skillet over medium heat.
- Place a heaping tablespoonful of the potato mixture into the hot skillet and using a fork, flatten slightly (the edges will be uneven!).
- Sprinkle with more salt if desired.
- Place only a few pancakes in the pan, careful not to over crowd.
- Cook until golden and crisp on both sides adding in more oil if needed).
- Repeat with remaining potato mixture.
- DELICIOUS!
CRISPY POTATO LATKES
I love potato pancakes, but this recipe far exceeds any I've ever tried. I recently saw Tyler Florence make these on Food 911, and I couldn't wait to make them. I hope you enjoy them as my hubby & I do!
Provided by Jodee Patterson
Categories Potato
Time 34m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Using a box grater, coarsely grate the potatoes lengthwise, and grate onions.
- Put the grated potatoes and onions together in cheesecloth or a towel and twist it to squeeze out all the excess liquid.
- Put the dry potatoes and onions in a bowl and season with salt and pepper to personal preference.
- Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil.
- For each pancake, take about 2Tblsp of the potatoe mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
- Fry for 3-4 minutes on each side, until golden.
- Remove to paper towels to drain, season with salt while the potato pancakes are still hot.
- Continue frying rest of mixture, adding more oil as needed, until all of the mixture is used up.
- Serve immediately with desired condiment (applesauce or sour cream), if desired.
- This recipe yields (about) 20 pancakes (4")each in size.
Tips:
- Utilize Yukon Gold Potatoes: Their waxy texture holds its shape during frying, resulting in crispy latkes.
- Grate Potatoes by Hand: Maintain control over the size and texture of the grated potatoes, which impacts the final crispiness.
- Remove Excess Starch: Soaking the grated potatoes in cold water removes excess starch, preventing the latkes from becoming soggy.
- Squeeze Out Water Thoroughly: Use a cheesecloth or clean kitchen towel to squeeze out as much water as possible.
- Use a Well-Seasoned Cast Iron Skillet: The seasoned surface provides an even cooking temperature and helps achieve a golden-brown crust.
- Maintain the Oil Temperature: Keep the oil temperature between 350°F and 375°F to ensure even cooking and prevent burning.
- Don't Overcrowd the Pan: Frying too many latkes at once will lower the oil temperature causing soggy latkes.
- Flip Latkes Carefully: Use a spatula to gently flip each latke to avoid breaking them.
- Drain on Paper Towels: After frying, place the latkes on paper towels to absorb excess oil.
- Serve Hot: Latkes are best enjoyed fresh out of the pan when they are crispy.
Conclusion:
Creating crispy potato latkes involves careful preparation, attention to detail, and adherence to a few key techniques. By selecting the right potatoes, grating them by hand, removing excess starch, and frying them in a well-seasoned skillet, you can achieve golden-brown, crispy latkes that are a delight to serve and enjoy. Whether you prefer classic potato latkes or variations with different ingredients and flavors, this guide provides all the essential tips and tricks to ensure success in your latke-making endeavors. So, gather your ingredients, heat up your skillet, and embark on a culinary journey that will leave you and your loved ones craving more of these delicious and versatile treats. Enjoy the crispy, golden-brown latkes that are sure to become a favorite in your kitchen!
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