Potato Latkes Recipe

Potato latkes are delicious, crispy, and perfect for any occasion. Here’s a classic recipe:

Ingredients:

• 4 large russet potatoes
• 1 medium onion
• 2 large eggs
• 1/4 cup all-purpose flour (or matzo meal for a more traditional taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon baking powder (optional, for extra crispiness)
• Vegetable oil (for frying)

Instructions:

1. Prepare the Potatoes and Onion:
   • Peel the potatoes and grate them using a box grater or food processor.
   • Grate the onion as well.
   • Place the grated potatoes and onion in a large bowl.
   • To remove excess moisture, wrap the mixture in a clean kitchen towel and squeeze out as much liquid as possible.
2. Mix Ingredients:
   • In a separate bowl, beat the eggs.
   • Add the flour, salt, pepper, and baking powder (if using) to the eggs and mix well.
   • Stir in the grated potatoes and onion until evenly coated with the mixture.
3. Heat the Oil:
   • Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking.
4. Form and Fry the Latkes:
   • Drop spoonfuls of the potato mixture into the hot oil, flattening them with the back of the spoon to form pancakes.
   • Fry for about 3-4 minutes on each side, or until golden brown and crispy.
   • Remove the latkes from the oil and drain them on paper towels.
5. Serve:
   • Serve warm with applesauce and sour cream on the side.

Enjoy your homemade potato latkes! If you have any dietary restrictions or preferences, let me know, and I can suggest modifications.

Here’s a recipe for Todd Ginsberg’s perfect latkes:

Ingredients:

• 4 large russet potatoes, peeled
• 1 large onion, peeled
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder
• 1/4 cup finely chopped fresh chives or parsley (optional)
• Canola or vegetable oil, for griddling

Instructions:

1. Prepare the Potatoes and Onion:
   • Grate the peeled potatoes using a box grater or food processor. To prevent browning, you can place the grated potatoes in a bowl of cold water as you work. Grate the onion in the same manner.
2. Drain and Dry:
   • After grating, drain the potato and onion mixture in a fine mesh strainer or cheesecloth to remove excess moisture. Press down firmly to squeeze out as much liquid as possible.
3. Mix Ingredients:
   • In a large bowl, combine the drained potato and onion mixture with eggs, flour, salt, pepper, and baking powder. If desired, stir in the chopped chives or parsley for added flavor. Mix until well combined.
4. Heat the Griddle:
   • Heat a griddle or large non-stick skillet over medium-high heat. Add a thin layer of oil, ensuring the entire surface is coated.
5. Cook the Latkes:
   • Scoop about 1/4 cup of the latke mixture and form it into a patty. Place the patty on the griddle and flatten it slightly with the back of the spatula. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the griddle; cook in batches if necessary.
6. Drain and Serve:
   • Transfer the cooked latkes to a paper towel-lined plate to absorb any excess oil. Serve hot, or let them cool before storing.
7. Reheating:
   • To reheat latkes, place them on a baking sheet and warm in a preheated 350°F (175°C) oven for about 10 minutes, or until heated through and crisp.

Tips:

• For an extra crispy texture, make sure the latke mixture is well-drained.
• Adjust seasoning to taste; you can add garlic powder or other herbs to suit your preference.
• Serve with traditional accompaniments like sour cream or applesauce.

This griddled approach yields lighter, crispier latkes that are perfect for making in advance and enjoying throughout the week!