Potato Latkes
Imagine the aroma of onions sizzling in oil, followed by the satisfying sizzle as grated potatoes hit the hot pan. This, my friends, is the irresistible siren song of potato latkes calling your name. A cornerstone of Jewish cuisine, particularly during Hanukkah, these golden-brown delicacies are far more than just a side dish; they embody tradition, family, and pure culinary joy.
Ingredients
- 4 large russet potatoes about 1.5 kg, peeled
- 1 large onion about 250g, peeled
- 2 large eggs
- 1/4 cup 30g all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying vegetable or canola oil work well
Instructions
- Grate the potatoes and onion: Use the large holes of a box grater or a food processor to shred the potatoes and onion. Transfer the mixture to a colander set over a bowl.
- Remove excess moisture: Using your hands, squeeze out as much liquid from the potato and onion mixture as possible. This step is crucial for crispy latkes.
- Combine with wet ingredients: Transfer the drained potato mixture to a large bowl. Add the eggs, flour, salt, and pepper. Mix well to combine.
- Heat the oil: Pour enough oil into a large skillet to reach a depth of about 1/4 inch. Heat over medium-high heat. To test if the oil is hot enough, drop a small amount of batter into the oil. It should sizzle immediately.
- Fry the latkes: Working in batches, drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil. Flatten slightly with the back of a spoon.
- Cook until golden brown: Fry the latkes for 3-4 minutes per side, or until golden brown and crispy.
- Drain and serve: Remove the latkes from the pan and drain on paper towels. Serve hot with applesauce, sour cream, or your favorite toppings.