Ingredients with Measurements:
- 4 medium potatoes, peeled and grated
- 1 medium onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
Special equipment needed:
- Grater
- Large mixing bowl
- Skillet or griddle
- Spatula
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, grated onion, beaten eggs, flour, salt, and black pepper. Mix well.
2. Heat vegetable oil in a skillet or griddle over medium-high heat.
3. Using a spoon or your hands, form the potato mixture into small patties and place them in the hot oil.
4. Fry the latkes for 3-4 minutes on each side, or until they are golden brown and crispy.
5. Use a spatula to transfer the latkes to a plate lined with paper towels to drain excess oil.
6. Serve hot with sour cream, applesauce, or your favorite toppings.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes about 12 latkes
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 1g
Cholesterol: 47mg
Sodium: 270mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugar: 1g
Protein: 3g
Substitutions for ingredients:
- You can use sweet potatoes instead of regular potatoes for a different flavor.
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- You can add chopped herbs or spices to the potato mixture for extra flavor.
Variations:
- Add shredded cheese to the potato mixture for cheesy latkes.
- Use different toppings such as salsa, guacamole, or hummus instead of sour cream.
- Make mini latkes for appetizers or party snacks.
Tips and tricks:
- Squeeze out excess moisture from the grated potatoes and onion before mixing them with the other ingredients to prevent the latkes from becoming soggy.
- Use a non-stick skillet or griddle to prevent the latkes from sticking.
- Keep the latkes warm in the oven at 200°F while frying the remaining batches.
Storage instructions:
- Store leftover latkes in an airtight container in the refrigerator for up to 3 days.
- Reheat the latkes in the oven or toaster oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the latkes on a platter and sprinkle with chopped herbs or spices for a colorful presentation.
- Serve the latkes in individual bowls with different toppings for a DIY latke bar.
Garnishes:
- Chopped herbs such as parsley or chives
- Lemon wedges
- Crumbled bacon or sausage
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Mixed greens salad with vinaigrette dressing
Troubleshooting advice:
- If the latkes are too wet, add more flour to the mixture.
- If the latkes are falling apart, add another beaten egg to the mixture to bind it together.
Food safety advice:
- Make sure the potatoes are cooked through before serving to prevent foodborne illness.
- Use a food thermometer to check that the internal temperature of the latkes is at least 165°F.
Food history:
- Latkes are a traditional Jewish dish that originated in Eastern Europe.
- They are typically served during Hanukkah, the Festival of Lights.
Flavor profiles:
- Crispy and savory with a hint of sweetness from the onions.
Serving suggestions:
- Serve as a main dish or as an appetizer.
- Great for breakfast, lunch, or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Jewish/Eastern European