OUR FAVORITE LATKES
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.
Provided by Rhoda Boone
Categories Hanukkah Frankenrecipe Potato Fry Pan-Fry snack Appetizer
Yield Makes about 4 dozen latkes
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Set racks in upper and lower thirds of oven. Place wire cooling racks in the rimmed baking sheets and place in the oven.
- Using a food processor with a grating insert, grate the potatoes and then the onions, transferring grated vegetables to a large bowl when the bowl of the food processor is filled. Alternately, use a box grater. Working in batches, place the potatoes and onions in a clean dishtowel and thoroughly wring out the excess liquid over the sink, then transfer the potato-onion mixture to a large bowl. The more liquid you remove, the crispier your latkes will be, so take your time and use several dish towels if necessary. Reserve the potato-onion mixture.
- In another large bowl, whisk together the matzo meal, salt, and pepper. Add the eggs and whisk to combine. Add the potato-onion mixture and mix well.
- In a large skillet over medium heat, melt equal parts schmaltz and oil (or oil only if omitting the schmaltz) until a scant 1/4-inch depth of fat is reached. Drop 2 tablespoons of latke mixture into the hot fat, spacing them 2 inches apart. Flatten latkes slightly using a spatula and cook, turning once, until crisp, golden brown, and cooked through, 3 to 4 minutes per side.
- Transfer latkes to wire racks and season with salt; return to the oven to keep warm; season with salt. As you remove latkes from the pan, replace them with fresh spoonfuls of potato mixture to maintain oil temperature. Add additional schmaltz and/or oil around the edge of the pan as needed to maintain a scant 1/4-inch depth of fat.
- Keep latkes warm in oven and serve hot with applesauce or sour cream.
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omar zaytoun
[email protected]I'm sorry, but these latkes were just plain bad.
Nasir graham
[email protected]These latkes were a big disappointment.
Sifan Girma
[email protected]I would not recommend this recipe to anyone.
mr_ tech
[email protected]These latkes were a waste of time and ingredients.
Maria Shah
[email protected]I didn't like these latkes at all. They were bland and tasteless.
Xx_draxo_xx420 Freehdizzle
[email protected]Not my favorite latkes, but they were still okay.
Lakion Felix Jere
[email protected]These latkes were a bit too greasy for my liking.
Akhter Maqsood
[email protected]I'll definitely be making these again.
Sulliman Khan
[email protected]This recipe is a keeper!
Luvanya Pillay
[email protected]Best latkes ever!
Shane Fritts
[email protected]So good!
Fayjur N
[email protected]These latkes were delicious! I especially loved the crispy edges.
SULTAN MASIH
[email protected]I was disappointed with these latkes. They were bland and didn't have much flavor. I think I'll try a different recipe next time.
safikul safikul
[email protected]These latkes were a little too oily for my taste, but they were still very tasty. I think I'll try using less oil next time.
Makbul Khilji
[email protected]I love that this recipe uses grated potatoes instead of mashed potatoes. It gives the latkes a much lighter and crispier texture.
umair munair
[email protected]These latkes were so easy to make, even for a novice cook like me. They turned out perfectly and were a delicious addition to our holiday meal.
Alex Foysal Chowdhury
[email protected]I've made latkes many times before, but this recipe is by far the best. The latkes were perfectly golden brown and crispy, and they held together well without falling apart.
basit Hamidy
[email protected]These latkes were a hit at our Hanukkah party! They were crispy on the outside and fluffy on the inside, and the perfect vessel for all the traditional toppings.