These traditional potato latkes are crispy on the outside and soft on the inside. Serve warm with applesauce or sour cream for the full experience.
Latkes are quite delicious. I love how something so simple can be so good. We had a little bit of a science project going on – comparing hand grating vs. food processor, and Crisco vs. vegetable oil. Turns out all the methods tasted good! We made three batches of latkes to serve six hungry people, and ate them as a main course along with a fancy salad and wine.
Making potato latkes is surprisingly easy, although the process is a little time consuming. First, you need to grate the potatoes either with a box grater or a food processor (both methods work well). Next, you’ll need to mince some garlic and grate an onion. Mix everything together before adding in the binding agents (flour and an egg). The key to making good potato latkes is to not overwork the mixture once the egg and flour have been added in. The mixture should hold together but shouldn’t be doughy.
- 4 large potatoes
- 1 onion
- 1 clove garlic
- 1 egg
- 1/4 – 1/2 cups flour
- Kosher salt
- Fresh ground pepper
- Neutral frying oil
- Heat about 1/2 inch of your favorite frying oil in a skillet (or two for efficiency) over medium-high heat.
- Wash and dry 4 large potatoes. Using a food processor or box grater, grate the potatoes (skins on) and place in a large bowl.
- Grate 1 onion and add it to the bowl of potatoes. Mince 1 clove garlic and add it to to bowl. Add about 2 teaspoons kosher salt and plenty of fresh ground pepper.
- Using your hands, gently combine the ingredients in the bowl using a folding motion. Don’t over work them. Add 1 egg and flour (about 1/4 cup, maybe more if you used the food processor). You want the materials to hold together but not be doughy.
- The oil is ready when it sizzles at the addition of a piece of potato. When it is ready, drop medium size clumps of the potato mixture into the oil. Don’t crowd them—we did 4 at a time in a large skillet.
- Fry for several minutes on each side until browned, flipping only once. You are looking for a nice crispy brown. Place the finished latkes on a plate covered with a paper towel to remove excess oil, and transfer to a low oven to keep warm until serving.
- Serve warm with sour cream and homemade applesauce. Enjoy!
You can read full article and recipes here : https://www.acouplecooks.com/potato-latkes/