Crispy Classic Latkes

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Why Make This Recipe

Crispy classic latkes are a delightful dish that brings warmth and comfort to any table. Traditionally enjoyed during Hanukkah, these delicious potato pancakes can be a festive treat for any time of the year. They are easy to make, satisfying, and loved by people of all ages. The combination of crispy exteriors and tender interiors makes latkes irresistible, especially when paired with sour cream or applesauce. By mastering this simple recipe, you can create a dish that evokes memories, sparks joy, and brings people together around the dinner table.

How to Make Crispy Classic Latkes

Making crispy classic latkes is a straightforward process that anyone can do. With just a few simple ingredients and steps, you can prepare a dish that will impress your family and friends. Below is a detailed guide to making these delicious potato pancakes in no time.

Ingredients

To make crispy classic latkes, you will need the following ingredients:

2 tablespoons Potato starch
1 teaspoon Baking powder
1 teaspoon Kosher salt
4 medium Russet potatoes
1 medium Onion
2 large Eggs
1 cup Safflower oil
To taste Flaky salt

Directions

Prepare the Potatoes and Onion: Start by peeling the Russet potatoes and the onion. Using a grater, shred the potatoes and onion into fine pieces. Once grated, it’s important to get rid of excess moisture. To do this, place the shredded mixture in a clean towel and wring out as much liquid as possible. This step ensures your latkes will be crispy and not soggy.
Mix the Ingredients: In a large bowl, combine the shredded potatoes and onion. Add the potato starch, baking powder, and kosher salt to the bowl. Mix well to combine everything. Next, crack in the two large eggs, and mix until all the ingredients are well incorporated. The mixture should hold together well but still be loose enough to drop by spoonfuls into the hot oil.
Heat the Oil: In a large skillet, heat one cup of safflower oil over medium-high heat. To test if the oil is hot enough, drop a small spoonful of the batter into the oil. If it sizzles right away, the oil is ready for frying.
Fry the Latkes: Using a spoon, drop spoonfuls of the potato mixture into the hot oil, making sure not to overcrowd the pan. Flatten each spoonful gently with the back of the spoon to form pancakes. Fry the latkes for about 3-4 minutes on each side, or until they are golden brown and crispy. Keep an eye on them to prevent burning.
Drain Excess Oil: Once the latkes are cooked, carefully transfer them to a plate lined with paper towels. This will help absorb any excess oil. While they’re still hot, sprinkle a little flaky salt on top for added flavor.
Repeat: Continue frying until all the batter is cooked. Depending on the size of your skillet, you may need to do this in batches.

How to Serve Crispy Classic Latkes

Crispy classic latkes can be served in various delightful ways. Traditionally, they are enjoyed hot, fresh out of the skillet. You can serve them alongside sides of sour cream and applesauce for dipping. The creamy sour cream complements the crispy texture of the latkes, while the sweetness of applesauce provides a lovely contrast.

For a twist, you can also add toppings such as chopped chives, jalapeños for a kick, or even some smoked salmon for a fancy brunch option. Pairing latkes with a fresh green salad can also make for a balanced meal. Remember to serve them while they are hot for the best flavor and texture.

How to Store Crispy Classic Latkes

If you have leftover latkes, storing them properly is essential to keep them fresh. Allow the latkes to cool completely after frying. Once cooled, place them in an airtight container. Layer them between sheets of paper towels to absorb any excess moisture, which helps maintain their crispiness.

You can keep the latkes in the refrigerator for up to 3 days. To reheat, preheat your oven to 375°F (190°C) and place the latkes on a baking sheet. Heat for about 10-15 minutes or until they are crispy again. Avoid using the microwave for reheating as it will make them soggy.

If you plan to make latkes in advance, consider freezing them. To do this, place cooked latkes in a single layer on a baking sheet and freeze until firm. Transfer them to an airtight freezer bag or container. Frozen latkes can last for up to 2 months. When ready to eat, reheat them directly from frozen in the oven.

Tips to Make Crispy Classic Latkes

Choose the Right Potatoes: Using Russet potatoes is key for achieving the right texture. They are starchy and will give you the perfect crispy exterior.
Wring Out Moisture: One of the most important steps is to remove excess moisture from the potatoes and onions. This ensures your latkes come out crispy and not soggy.
Use Enough Oil: Make sure to use enough oil for frying. The latkes should be floating slightly in the oil. If there isn’t enough oil, they will absorb too much and become greasy instead of crispy.
Don’t Overcrowd the Pan: Fry in batches if necessary. Overcrowding the pan reduces the oil temperature, leading to less crispy latkes.
Keep Them Warm: If you’re frying in batches, keep the cooked latkes warm in the oven (set to a low temperature) until you’re ready to serve.

Variation

While the classic latke recipe is delicious on its own, there are several variations you can try to mix things up. Here are a few ideas:

Sweet Potato Latkes: Substitute half of the Russet potatoes with sweet potatoes for a slightly different flavor and added nutritional benefits.
Vegetable Latkes: Add grated zucchini, carrots, or any preferred vegetables to the potato mixture for added flavor and texture. Be sure to squeeze out moisture from any added veggies as well.
Herbed Latkes: Incorporate fresh herbs such as parsley, dill, or chives into the batter for added freshness and taste.
Spiced Latkes: Experiment with spices such as cumin or smoked paprika in the batter for a unique flavor profile.

FAQs

Can I make latkes ahead of time?
Yes, you can make latkes ahead of time. Fry them and let them cool. Store in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven for crispiness.
What type of oil is best for frying latkes?
Safflower oil is an excellent choice due to its high smoke point. Other good options include vegetable oil or canola oil. Avoid olive oil as it has a lower smoke point.
Why are my latkes soggy?
Soggy latkes are usually caused by excess moisture. Make sure to thoroughly wring out the grated potatoes and onion before mixing. Additionally, frying in hot oil is crucial for achieving that crispy texture.
Can I use a food processor to grate the potatoes?
Yes, using a food processor makes grating much quicker and easier. Just be sure to wring out the moisture as you would with hand-grated potatoes.
What can I serve with latkes besides sour cream and applesauce?
Latkes pair well with a variety of condiments such as Greek yogurt, crème fraîche, or even a homemade caviar or smoked salmon dish for a more upscale presentation.

By following this simple guide, you can enjoy crispy classic latkes that are sure to impress and delight your family and friends. Happy cooking!