Get ready to elevate your cooking game with a mouthwatering recipe straight from the kitchen of legendary journalist Carl Bernstein! These potato latkes are not just a side dish – they're a crispy, golden work of art that will transform your dining experience. Imagine biting into a perfectly fried potato pancake with a delicate, lacy exterior and a tender, flavorful interior that'll have your guests begging for seconds. Whether you're celebrating Hanukkah or simply craving a delicious comfort food, these latkes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Jewish
Serves: 6 servings
Ingredients
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 1 egg, beaten
- 1/4 cup all-purpose flour
- Salt to taste
- Oil for frying
Instructions
- After peeling and grating the potatoes, immediately place them in a clean kitchen towel and squeeze out as much excess moisture as possible. This is crucial for achieving crispy latkes.
- Transfer the grated potatoes to a large mixing bowl and add the grated onion, ensuring they are well combined.
- Pour in the beaten egg and sprinkle the flour over the potato-onion mixture. Add salt to taste and mix thoroughly until all ingredients are evenly distributed.
- Heat a large skillet or griddle over medium-high heat and add enough oil to create a 1/4 inch depth for frying.
- Once the oil is hot (around 350-375°F), carefully drop spoonfuls of the potato mixture into the oil, flattening them slightly to create thin, crisp pancakes.
- Fry each latke for approximately 3-4 minutes per side, or until they turn golden brown and crispy with darker, lacy edges.
- Remove latkes using a slotted spatula and drain on paper towels to remove excess oil.
- Serve immediately while hot, traditionally accompanied by applesauce or sour cream.
Tips
- Moisture is the Enemy: The key to ultra-crispy latkes is removing as much liquid from the potatoes as possible. Use a clean kitchen towel and squeeze out every drop of moisture – this is non-negotiable for achieving that perfect crunch!
- Oil Temperature Matters: Maintain your oil at a consistent 350-375°F. Too cool, and your latkes will be soggy; too hot, and they'll burn on the outside while remaining raw inside.
- Don't Overcrowd the Pan: Fry in batches to ensure each latke has enough space to crisp up properly. Overcrowding will lower the oil temperature and result in greasy, soggy pancakes.
- Drain Excess Oil: Always let your latkes rest on paper towels to absorb any excess oil, keeping them crisp and light.
- Serve Immediately: Latkes are best enjoyed fresh and hot. If you need to keep them warm, place them on a wire rack in a low oven (200°F) for short periods to maintain their crispiness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 4g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 40mg
