Ready to elevate your Chanukah feast or Sunday brunch with a delightful and Classic Potato Latkes? With their golden-brown exterior and tender interior, these latkes are the perfect combination of simplicity and indulgence.
Why You'll Love These Classic Potato Latkes:
Yukon Gold potatoes, Onion, Eggs, Cornstarch, Salt, Pepper, Cooking oil
- Yukon Gold Potatoes: The Yukon Gold variety adds a buttery texture to the latkes.
- Cornstarch: Enhances the crispiness of the latkes, giving them that satisfying crunch.
How to make Classic Potato Latkes Step-by-Step:
Peel and grate your potatoes and onion, squeezing out excess moisture.
Mix grated potatoes with beaten eggs, cornstarch, salt, and pepper.
Fry spoonfuls of the mixture (I use an ice cream scooper) in hot oil until golden brown on both sides.
Drain excess oil on paper towels and serve warm.
Classic Potato Latkes Tips and Tricks:
- Use a kitchen towel to remove moisture from the grated potatoes thoroughly for crispier latkes.
- Adjust salt to taste by frying a small tester before cooking the entire batch.
Frequently Asked Questions:
A: The best oil for latkes is one with a high smoke point, such as vegetable oil, canola oil, or avocado oil. These oils can withstand the high frying temperatures needed to achieve that perfect golden-brown and crispy texture.
A: Yes, these latkes are made with simple plant-based ingredients. They are vegetarian and dairy free.
A: Ensure the oil is hot enough before frying, and don't overcrowd the pan. Additionally, allow the latkes to drain on paper towels after cooking to absorb excess oil.
Classic Potato Latkes
- 1 lb Yukon Gold potatoes
- 4 Eggs
- 2 tablespoon Cornstarch
- 1 medium Yellow onion
- 1 teaspoon Salt
- ½ teaspoon Pepper
- Cooking oil for frying
- Peel the Yukon gold potatoes
- Add the potatoes along with the yellow onion to a food processor and grate. Squeeze out excess moisture using a kitchen towel.
- In a large bowl, combine the grated mixture with beaten eggs, cornstarch, salt, and pepper. Mix thoroughly.
- Before frying all the latkes, test the seasoning by frying a small portion in hot oil until golden brown. Adjust salt if needed.
- Heat a skillet with enough oil for shallow frying (about ¼ to ½ inch) over medium heat.
- Scoop the potato mixture into the hot oil, leaving space between each latke.
- Fry the latkes until golden brown on both sides, approximately 3-4 minutes per side.
- Transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
- Serve the warm latkes!