Prepare to revolutionize your potato pancake game with these mouthwatering Salt and Vinegar Potato Latkes that will make your taste buds dance! Imagine the perfect combination of crispy, golden-brown edges and a tangy kick that transforms the traditional Jewish classic into an irresistible culinary experience. These latkes aren't just another side dish – they're a flavor explosion that will have your family and friends begging for seconds (and the recipe)!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Jewish
Serves: 4 servings
Ingredients
- 2 large russet potatoes
- 1 small onion
- 1 large egg
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar
- Oil for frying
Instructions
- Wash and peel the russet potatoes. Using a box grater or food processor, grate the potatoes and onion into a large mixing bowl. Transfer the grated mixture to a clean kitchen towel and squeeze out as much liquid as possible, ensuring the potato mixture is very dry.
- Return the dry potato and onion mixture to the bowl. Add the egg, all-purpose flour, salt, and apple cider vinegar. Mix thoroughly until all ingredients are well combined and the mixture holds together.
- Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add enough oil to create a 1/4 inch depth for frying, ensuring the oil is hot but not smoking (around 350-375°F).
- Using a large spoon or 1/4 cup measuring cup, scoop the potato mixture and carefully drop it into the hot oil. Flatten each latke gently with a spatula to create a thin, crispy pancake shape.
- Fry each latke for 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan, cooking in batches if necessary.
- Remove latkes from the oil using a slotted spatula and drain on a wire rack or paper towel-lined plate. Sprinkle with additional salt immediately after frying.
- Serve hot, optionally with sour cream, applesauce, or additional apple cider vinegar for extra tanginess. Best enjoyed immediately while crisp and warm.
Tips
- Moisture is the enemy of crispy latkes! Always squeeze out as much liquid as possible from the grated potatoes to ensure maximum crispiness.
- Use a heavy-bottomed skillet or cast-iron pan to maintain consistent oil temperature and achieve even browning.
- Don't rush the frying process – medium-high heat is crucial for achieving that perfect golden-brown exterior.
- Work in batches to prevent overcrowding, which can lead to soggy latkes instead of crisp, crunchy ones.
- Serve immediately for the best texture and flavor. If you need to keep them warm, place them on a wire rack in a low oven to maintain crispiness.
- For extra tanginess, experiment with different vinegars or add a splash of vinegar to your serving sauce.
- Pro chef secret: Let the mixture sit for a few minutes before frying to allow the flavors to meld and the flour to absorb moisture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 35mg
