Crispy Classic Latkes: A Delicious Homemade Comfort Food

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Why Make This Recipe

Crispy Classic Latkes are not just a tasty treat; they are a warm hug on a plate. These golden potato pancakes are a beloved dish in many cultures, especially during festive seasons like Hanukkah. But they aren’t just for special occasions! Making latkes at home can bring joy to any meal. The satisfying crunch on the outside and the soft, flavorful insides make them irresistible. Plus, they’re easy to make and require basic ingredients that you might already have at home. When you make these latkes yourself, you not only get to enjoy their delicious taste, but you also create delicious memories in your kitchen.

How to Make Crispy Classic Latkes

Making Crispy Classic Latkes is a straightforward process. You will be grating potatoes, mixing ingredients, frying them to perfection, and enjoying the delightful results. Let’s go through the steps!

Ingredients

To make Crispy Classic Latkes, you will need the following ingredients:

2 tablespoons Potato starch: This is a key ingredient that gives the latkes their crispy texture.
1 teaspoon Baking powder: This adds lightness to the latkes.
1 teaspoon Kosher salt: Salt enhances the natural flavors of the potatoes.
4 medium Russet potatoes: Russet potatoes are the best choice for making latkes because they are starchy, which helps achieve the perfect texture.
1 medium Onion: An onion adds moisture and flavor to the mix.
2 large Eggs: Eggs help bind the ingredients together.
1 cup Safflower oil: Safflower oil is perfect for frying because it has a high smoke point.
To taste Flaky salt: This will be used for seasoning before serving.

Directions

Follow these steps to make your own Classic Latkes:

Prepare the Potatoes and Onion: Start by peeling the Russet potatoes and the onion. Using a grater, shred the potatoes and the onion into fine pieces. Place them in a clean kitchen towel and wring out as much moisture as possible. This step is very important for getting crispy latkes!
Mix the Ingredients: In a large mixing bowl, combine the shredded potatoes, onion, potato starch, baking powder, and kosher salt. Add the eggs and mix well until all the ingredients are fully combined.
Heat the Oil: In a large skillet or frying pan, heat the safflower oil over medium-high heat. You will want enough oil so that the latkes can fry evenly.
Fry the Latkes: Using a tablespoon or a small ice cream scoop, drop spoonfuls of the batter into the hot oil. Be careful not to overcrowd the pan; you might need to do this in batches. Flatten them slightly with a spatula to ensure even cooking.
Cook Until Golden: Fry the latkes for about 3-4 minutes on each side, or until they are golden brown and crispy. If they are browning too quickly, reduce the heat slightly.
Drain Excess Oil: Once cooked, transfer the latkes to a plate lined with paper towels to drain any excess oil. Sprinkle with flaky salt while they are still hot.
Repeat: Continue the frying process until all the batter is used up.

How to Serve Crispy Classic Latkes

Crispy Classic Latkes are best served hot and fresh out of the skillet. You can enjoy them in several ways:

Classic Toppings: Serve the latkes with sour cream and applesauce on the side. The cool creaminess of sour cream pairs perfectly with the warm, crispy latkes, while the applesauce adds a touch of sweetness.
Herb Infusion: For a twist, sprinkle some fresh herbs, such as chives or dill, on top of the latkes before serving. This can enhance the flavor profile and add an appealing presentation.
Side Dishes: Latkes make a wonderful side dish to accompany roasted meats, salads, or fresh vegetables. They can also be the main star of your meal when paired with a fresh green salad.

How to Store Crispy Classic Latkes

Storing latkes might not be common since they taste best when fresh, but you can keep them for later. Here’s how:

Refrigeration: Once the latkes have cooled completely, place them in an airtight container. They can be stored in the refrigerator for up to 3 days.
Freezing: If you want to keep them longer, you can freeze the latkes. To freeze, lay them out on a baking sheet in a single layer and place them in the freezer for about an hour. Then, transfer them to a freezer bag or container. They can be frozen for up to 2 months.
Reheating: To reheat, bake them in the oven at 375°F (190°C) for about 10-15 minutes until they are crispy again. You can also pan-fry them briefly to restore some of their original crunch.

Tips to Make Crispy Classic Latkes

Making perfect latkes can be simple if you keep a few tips in mind:

Dry the Potatoes Well: Always make sure to wring out as much moisture as possible from the shredded potatoes and onions. The drier they are, the crispier your latkes will be.
Use the Right Oil: While safflower oil is great for frying, you can also use vegetable oil or canola oil. Make sure to use oil with a high smoke point for the best results.
Temperature Control: Keep the cooking oil hot but not smoking. If the oil isn’t hot enough, the latkes will absorb too much oil and become soggy.
Batch Cooking: Don’t overcrowd the pan. Fry in batches to ensure that each latke cooks evenly and gets that nice golden color.
Experiment with Texture: If you prefer a smooth texture, you can blend half the potatoes and roughly grate the other half for a mix of creamy and crunchy textures in your latkes.

Variation

While traditional latkes are made with potatoes, you can experiment with different ingredients for a twist. Here are a few ideas:

Sweet Potato Latkes: Substitute some or all of the Russet potatoes with sweet potatoes for a slightly sweeter flavor and beautiful color.
Vegetable Latkes: You can add grated carrots, zucchini, or even squash to the mix. Just be sure to squeeze out the moisture of any added vegetables as well.
Cheesy Latkes: Incorporate shredded cheese into the latke mixture for a cheesy, savory twist.

FAQs

What is the best potato to use for latkes?

The best type of potato for making latkes is Russet potatoes. They are high in starch and have less moisture, which helps create that crispy texture that everyone loves.

Can I make latkes ahead of time?

Yes, you can make latkes ahead of time. They are best eaten fresh, but you can prepare them in advance and store them in the refrigerator or freezer. Just reheat them in the oven or a frying pan before serving for the best texture.

What can I serve with latkes?

Latkes are commonly served with sour cream and applesauce. However, you can also get creative and try serving them with yogurt, fresh herbs, or even smoked salmon for a delicious twist.

How can I ensure my latkes are crispy?

To ensure your latkes are crispy, be sure to dry the shredded potatoes and onions thoroughly. Fry in hot oil without overcrowding the pan, and drain on paper towels after cooking to remove any excess oil.

Can I bake latkes instead of frying them?

While frying is the traditional method to achieve the desired crispiness, you can bake latkes. For a healthier option, preheat your oven to 400°F (200°C), place the latkes on a greased baking sheet, and bake for about 20-25 minutes, flipping halfway through. However, they may not be as crisp as when fried.

Crispy Classic Latkes made at home are a delightful comfort food that will surely please everyone at the table. With the right ingredients and simple steps, you will enjoy a crispy, golden, and flaky treat that can be appreciated any time of year!