By Shannon Sarna
This article originally appeared on The Nosher.
Making crispy potato latkes is a skill every Jewish cook wants to master. It’s not a big secret. It just requires a few easy steps to ensure crispy, golden latkes every time. And we’ve got a short video to show you exactly how.
We also love topping our latkes with an array of delicious choices, from sweet to savory and from ordinary to extraordinary: homemade applesauce, cream cheese and smoked salmon, pulled brisket, Israeli salad, or even pastrami and mustard.
So get frying and get creative with those toppings.
Classic Potato Latkes Recipe
- 5 large potatoes, peeled
- 1 small onion
- 2 eggs, lightly beaten
- ¼ cup bread crumbs, matzah meal, or flour
- 1½ teaspoons coarse salt (1 teaspoon if using kosher salt)
- Freshly ground black pepper
- Grate potatoes coarsely or finely, according to your preference. Finely grate the onion.
- Place grated potatoes and onion in a clean kitchen towel and squeeze tightly until all of the liquid is strained.
- Place the strained potatoes and onion in a large bowl and add the eggs, bread crumbs, salt, and pepper.
- Heat 1 inch of oil in a large pan and drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
- Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
Blot excess oil with paper towels and serve warm with desired topping. (JTA.org)