Description
Crispy Classic Latkes are homemade potato pancakes that offer a comforting and delicious treat. Featuring grated Russet potatoes and onions bound with eggs and a touch of potato starch for extra crispiness, these latkes are fried to a perfect golden brown. Enjoy them warm, sprinkled with flaky salt for an irresistible texture and flavor.
Ingredients
Scale
Latkes
- 4 medium Russet potatoes (Best choice for latkes.)
- 1 medium Onion (Adds moisture and flavor.)
- 2 tablespoons Potato starch (Key ingredient for crispy texture.)
- 1 teaspoon Baking powder (Adds lightness to latkes.)
- 1 teaspoon Kosher salt (Enhances natural flavors.)
- 2 large Eggs (Helps bind ingredients.)
- 1 cup Safflower oil (Perfect for frying.)
- To taste Flaky salt (For seasoning before serving.)
Instructions
- Prepare the Potatoes and Onion: Grate the russet potatoes and onion into a bowl using a coarse grater to create the base for the latkes.
- Mix Dry Ingredients: Add potato starch, baking powder, kosher salt, and freshly ground black pepper to the grated potato and onion mixture, ensuring even distribution for texture and flavor enhancement.
- Add Eggs: Lightly whisk the eggs separately and then stir them into the potato mixture to help bind the ingredients together properly.
- Heat Oil: Pour the safflower oil into a frying pan and heat it over medium-high heat until shimmering and hot, ready for frying.
- Form and Fry Latkes: Using heaping tablespoons of the potato mixture, drop them carefully into the hot oil and flatten each one slightly with a spatula to form pancakes. Fry for about 3-4 minutes per side until golden brown and crispy.
- Drain Excess Oil: Remove the latkes from the pan with a slotted spatula and place them on paper towels to drain any excess oil, maintaining their crispiness.
- Serve: Sprinkle with flaky salt to taste and serve immediately while warm for the best experience.
Notes
- Russet potatoes are ideal due to their starchy nature, which helps achieve crispiness.
- Ensure the oil is hot enough to prevent latkes from absorbing too much oil.
- Grate potatoes and soak in cold water briefly to reduce oxidation if prepping in advance, then drain thoroughly.
- Use a slotted spatula to flip latkes carefully to maintain their shape.
- Serve latkes with applesauce or sour cream for traditional accompaniments.
