Potato Latkes
Crispy on the outside, tender potatoes in the middle, these Jewish style potato pancakes are a scrumptuous classic recipe that is quick and easy to make!
Potato Latkes (Potato pancakes)
2 1/2 pounds russet potatoes, peeled (see note below) 1 small yellow onion, peeled 1/4 cup bread crumbs 2 teaspoons baking powder 1 teaspoon seasoned salt, such as Lawry’s brand (or make your own - recipe below) 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon dried chives or 1 tablespoon fresh finely chopped chives 2 large eggs, lightly beaten Vegetable oil, for frying
-Using the widest opening slots on a cheese grater, grate the peeled potatoes into a large mixing bowl. Lay a cotton dish towel on the counter and pour the potatoes onto it. Roll the towel around the grated potatoes as tightly as possible, then take one end of the roll in each hand. and twist the roll tightly, one way and then the other as hard as you can to squeeze out as much water from the potatoes as possible.
-Unwrap the squeezed, shredded potato into a second large mixing bowl and grate the onion over it. Add the remining ingredients to the potatoes and onions and mix together with hands or a wooden spoon, just until the mixture is combined and starts to come together. Taking about 1/2 cup mixture at a time, press llightly into a patty and place aside for frying. Continue making patties until all the mixture is used. Or if you prefer, scoop the latke mixture from the bowl with a 1/3 cup measuring cup and carefully spoon into the hot oil, leaving space between patties. Using the back of the measuring cup or a spoon, flatten each latke so it's about 1/4 - 1/2-inch thick.
-Let latkes fry on each side until golden brown and crispy, 1 1/2 - 2 minutes on each side. If the latkes are not a nice golden brown, or don’t appear to be crispy enough, continue cooking a bit longer on each side. Remove from oil and place on a paper-towel lined tray while you continue to cook the remaining latkes. Keep cooked latkes loosely covered with foil until they are all cooked. Serve immediately for optimum crunch.
-In the traditional Jewish Hanukkah version, serve latkes with applesauce and sour cream or any sauce you prefer. Latkes are also delicious served alongside sliced or cubed roast beef, then smothered with gravy made from the roast drippings (a very not Jewish version.) Makes about 12 latkes.
PERSNICKETY NOTES:
**Potato Latkes are best served immediately after frying. They lose their crispiness as they sit. However, if you have leftovers and want to serve them later, store them wrapped in the fridge. To reheat, remove them from the fridge and preheat the oven to 400 degrees. Place them on a baking tray then into the oven for about 15 minutes to crisp them up. Serve immediately.
**SEASONING SALT - To make your own seasoned salt, follow this recipe:
2 tablespoons salt 2 teaspoons white sugar ¾ teaspoon paprika ¼ teaspoon ground turmeric ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon cornstarch
-Whisk all ingredients together in a small bowl. Store in an airtight container.
**A guide to how many potatoes to use:
If you don’t have a scale, the best way to determine what one pound of potatoes looks like is to estimate it by the size of each potato. Use this general formula to know how many potatoes are in a pound:
One large (1 3/4 to 2 1/2-inch diameter) potato equals around one pound.
Two medium ( 1 1/2 to 2 1/4 inches diameter) potatoes equal about one pound.
Three small ( 1 1/2 inches or less diameter) potatoes equal around one pound.
Shred peeled potatoes on a grater or with the grated disc of a food processor.
Place shredded potatoes on a clean cotton kitchen towel, the wring out as much of the water as possible.
Place shredded potatoes in a mixing bowl then add grated onion.
Add all remaining ingredients, except oil and mix until just combined and mixture comes together.
Take about 1/3 - 12 cup potato mixture at a time and shape into loose patties. Don’t overcrowd patties in oil but leave some room for browning between them.
Heat oil in skillet over medium-high heat, until very hot. Carefully place patties into the oil. Cook on each side until golden and crispy then flip to other side to cook.
Remove patties from the oil and drain on papertowels. Serve immediately.
Latkes can be served for breakfast, as a snack, or as a side for dinner - try them with roast beef, smothered with gravy made from the beef drippings.
The classic way to enjoy Latkes, according to Jewish tradition, is with sour cream and applesauce.
Latkes with sour cream and applesauce is a traditional dish enjoyed during the Jewish holiday of Hannukah. The oil used in cooking the potato pancakes symbolizes the miracle of the oil that miraculously was provided to light the lamps in their temple in about 165 B.C.
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