Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup schmaltz (rendered chicken fat) or vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Skillet
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the grated potatoes, grated onion, beaten eggs, all-purpose flour, baking powder, salt, and black pepper. Mix well.
2. Heat the schmaltz or vegetable oil in a skillet over medium-high heat.
3. Using a tablespoon, drop the potato mixture into the hot oil and flatten with a spatula.
4. Fry the latkes for 2-3 minutes on each side, or until golden brown and crispy.
5. Remove the latkes from the skillet and place on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12 latkes
Nutritional information:
Calories per serving: 110
Fat: 7g
Carbohydrates: 9g
Protein: 2g
Sodium: 270mg
Substitutions for ingredients:
- Matzo meal can be used instead of all-purpose flour.
- Vegetable oil can be used instead of schmaltz.
Variations:
- Add grated carrots or zucchini to the potato mixture for added flavor and nutrition.
- Top the latkes with sour cream, applesauce, or smoked salmon for a different twist.
Tips and tricks:
- Squeeze out excess moisture from the grated potatoes and onions before mixing to prevent the latkes from becoming soggy.
- Keep the latkes warm in a 200°F oven until ready to serve.
- Serve with a dollop of sour cream and chopped chives for added flavor.
Storage instructions:
Store leftover latkes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the latkes in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the latkes on a platter and garnish with chopped chives or parsley.
Garnishes:
Chopped chives, parsley, sour cream, applesauce, smoked salmon
Pairings:
Latkes pair well with brisket, roasted chicken, or grilled vegetables.
Suggested side dishes:
Serve latkes with a side of sautéed spinach or roasted root vegetables.
Troubleshooting advice:
- If the latkes are too wet, add more flour to the mixture.
- If the latkes are too dry, add more beaten eggs to the mixture.
- If the latkes are not crispy enough, increase the heat and fry for a longer time.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Use caution when frying the latkes to prevent oil splatters.
Food history:
Helzel potato latkes are a traditional Jewish dish that originated in Eastern Europe.
Flavor profiles:
Crispy, savory, and slightly sweet.
Serving suggestions:
Serve the latkes as an appetizer or side dish.
Related Categories
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Region: Jewish
Taste: Crispy, Savory, Salty, Flavorful, Comforting