Easy Latkes Recipe: A Hanukkah Classic Made Simple
This easy latkes recipe will have you frying up delicious potato pancakes in no time! Perfect for Hanukkah celebrations or any time you crave a crispy, flavorful treat. This recipe focuses on simplicity and delicious results, even for beginner cooks.
Ingredients You'll Need:
- 2 large russet potatoes, peeled and coarsely grated (about 2 cups grated potatoes)
- 1 small onion, peeled and coarsely grated (about ½ cup grated onion)
- 2 large eggs, lightly beaten
- ¼ cup all-purpose flour (or matzah meal for a traditional touch)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying (vegetable, canola, or peanut oil work well)
- Optional toppings: Sour cream, applesauce, chives
Step-by-Step Instructions:
Getting Started: Preparing the Potato and Onion
- Grate the potatoes and onion: Using a box grater or food processor, grate the potatoes and onion coarsely. Avoid using a food processor that shreds them too finely; you want some texture in your latkes.
- Remove excess moisture: This is a crucial step for crispy latkes! Place the grated potatoes and onion in a clean kitchen towel or several layers of cheesecloth. Squeeze out as much moisture as possible. The drier the mixture, the crispier your latkes will be.
Mixing the Batter:
- Combine ingredients: In a large bowl, combine the squeezed potatoes and onion with the beaten eggs, flour (or matzah meal), salt, and pepper. Gently mix everything together until just combined. Don't overmix; a few lumps are okay.
Frying the Latkes:
- Heat the oil: Heat about ¼ inch of oil in a large non-stick skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately when added to the pan.
- Fry the latkes: Using a spoon or small ice cream scoop, drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon. Fry for about 2-3 minutes per side, or until golden brown and crispy. Don't overcrowd the pan; work in batches if necessary.
- Drain the latkes: Remove the cooked latkes from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serving Your Delicious Latkes:
- Serve immediately: Latkes are best served hot and fresh.
- Add your favorite toppings: Enjoy your crispy latkes with a dollop of sour cream or applesauce, a sprinkle of chives, or any other toppings you prefer.
Tips for Perfect Latkes:
- Don't overcrowd the pan: This will lower the oil temperature and result in soggy latkes.
- Adjust cooking time: Depending on the thickness of your latkes, you may need to adjust the cooking time slightly.
- Get creative with toppings: Experiment with different toppings to find your favorite combination. Smoked salmon, crème fraîche, or even a spicy salsa can make delicious additions.
- Make ahead (sort of): You can prepare the potato and onion mixture ahead of time, but it's best to fry the latkes right before serving for optimal crispiness.
This easy latkes recipe is a fantastic starting point. Feel free to experiment with different ingredients and seasonings to create your own unique latke variations! Happy cooking, and Chag Sameach!
