Description
Crispy potato and sweet potato latkes dance with golden-brown perfection, delivering a delightful twist on classic Jewish comfort food. Hearty potato pancakes invite you to savor each crunchy bite, promising a memorable culinary experience that connects tradition with modern flavor.
Ingredients
Scale
Main Ingredients:
- 2 medium russet potatoes (about 1 pound / 454 grams), peeled and grated
- 2 medium sweet potatoes (about 1 pound / 454 grams), peeled and grated
- 1 small onion, grated or finely diced
Binding and Seasoning Ingredients:
- 2 large eggs (or flax eggs for a vegan version)
- ¼ cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
Cooking Ingredient:
- ¼ cup vegetable oil (for frying)
Instructions
- Carefully grate potatoes and sweet potatoes onto a clean kitchen towel, then vigorously squeeze out every drop of moisture to ensure maximum crispiness for your latkes.
- In a spacious mixing bowl, thoroughly blend the grated root vegetables with finely chopped onion, whisked eggs, flour, seasonings, and aromatic garlic powder until the mixture forms a cohesive consistency.
- Using a measuring scoop, form uniform patties approximately half an inch thick, gently pressing each one to maintain a compact shape that will crisp beautifully during cooking.
- Warm vegetable oil in a heavy-bottomed skillet, allowing it to reach the perfect temperature where it shimmers with intense heat but does not smoke aggressively.
- Carefully lower the potato patties into the sizzling oil, creating a golden landscape of crisp edges. Fry each side for roughly 3-4 minutes, watching for a rich amber color that signals perfect doneness.
- Transfer the freshly cooked latkes to a layer of absorbent paper towels, allowing excess oil to drain and preserving their delicate crunch.
- Present the latkes immediately while piping hot, accompanied by traditional garnishes like tangy sour cream or sweet applesauce, inviting diners to savor the delightful texture and robust flavors.
Notes
- Drain Thoroughly: Extracting maximum moisture from potatoes and sweet potatoes ensures super crispy latkes that won’t become soggy or fall apart during frying.
- Temperature Control: Keep oil at medium-high heat, around 375°F, to prevent burning while achieving a perfectly golden exterior and tender interior.
- Gluten-Free Adaptation: Replace wheat flour with almond flour or cornstarch to make the recipe suitable for gluten-sensitive individuals without compromising texture.
- Healthy Cooking Hack: Consider baking latkes on a parchment-lined sheet at 425°F for 20-25 minutes, flipping halfway, to reduce oil absorption and create a lighter version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 100 mg