Best 2 Classic Latkes Recipes
Latkes, also known as potato pancakes, are a traditional dish that holds a special place in many cultures around the world. These crispy, golden-brown fritters are made from a simple mixture of grated potatoes, onions, and eggs, which are then pan-fried until perfectly cooked. Latkes are often served with various toppings and accompaniments, ranging from traditional sour cream and applesauce to smoked salmon and caviar. This article presents a collection of classic latke recipes, offering variations that cater to diverse preferences and dietary restrictions. From the traditional potato latkes to the innovative sweet potato and zucchini latkes, these recipes provide a delightful culinary journey that celebrates the versatility and timeless appeal of this beloved dish. Whether you are a seasoned cook or a novice in the kitchen, these recipes will guide you in creating perfect latkes that are crispy on the outside and tender on the inside, bringing joy to your table and satisfying the cravings of latke enthusiasts everywhere.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC POTATO LATKES
This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Provided by Melissa Clark
Categories brunch, dinner, lunch
Time 45m
Yield About 3 dozen
Number Of Ingredients 8
Steps:
- Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
CLASSIC LATKES
Potato pancakes make for festive starters at any party. Serve them with toppers like creme fraiche, trout roe, smoked trout, and lingonberry jam.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Yield Makes 24
Number Of Ingredients 8
Steps:
- In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes and onion. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
- Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
- Add potato-onion mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine.
- Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 to 4 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately.
Tips:
- Choose the right potatoes. Use starchy potatoes like Russet or Yukon Gold potatoes, as they hold together better than waxy potatoes.
- Grate the potatoes finely. This will help them cook evenly and get crispy.
- Squeeze out the excess water from the potatoes. This will help the latkes be crispy and not soggy.
- Use a hot, well-oiled pan. This will help the latkes cook evenly and get crispy.
- Don't overcrowd the pan. Cook the latkes in batches so that they have room to cook evenly.
- Flip the latkes carefully. Use a spatula to gently flip the latkes so that they don't break.
- Serve the latkes hot. They are best enjoyed fresh out of the pan.
Conclusion:
Classic latkes are a delicious and easy-to-make dish that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that is perfect for any occasion. Whether you are serving them as a side dish or as a main course, latkes are sure to be a hit. So next time you are looking for a quick and easy meal, give classic latkes a try. You won't be disappointed!
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