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These classic potato latkes bring back memories of my grandmother's kitchen filled with the sound of sizzling oil and that incredible aroma of crispy fried potatoes. After years of perfecting her recipe I've captured that magical combination of shatteringly crisp exterior and tender inside that makes everyone fight over the last latke on the plate.
What Makes These Special
These classic potato latkes have a secret - it's all about treating the potatoes right. The combination of proper draining schmaltz for richness and that perfect frying temperature creates latkes that are impossibly crispy on the outside while staying tender and flavorful inside. Every time I serve them people ask what makes them so special.
Your Shopping List
- Potatoes: 2 1/2 lbs Yukon Gold they're worth seeking out.
- Onion: 1 large for that sweet savory base.
- Matzo Meal: 3/4 cup holds everything together perfectly.
- Eggs: 2 large room temperature works best.
- Potato Starch: 1 tbsp my secret for extra crispiness.
- Salt: 1 1/4 tsp season generously.
- Pepper: 1/2 tsp freshly ground.
- Oil: Choose something with a high smoke point.
- Schmaltz: 1/4 cup if you want that traditional flavor.
Time to Cook
- Prep Your Base
- Start with those potatoes get them shredded and soaked then squeeze them dry as possible.
- Mix With Love
- Combine everything in a bowl working quickly so the potatoes don't brown.
- Get That Oil Hot
- Heat your oil and schmaltz until a shred of potato dances when it hits the pan.
- Shape and Fry
- Form those perfect little patties and watch them turn golden brown.
- The Final Touch
- Let them drain just enough to not burn your mouth then serve them up hot.
Success Secrets
The key to perfect classic potato latkes is getting every drop of moisture out of those shredded potatoes. Take your time with the draining step it makes all the difference. Keep that oil temperature steady and don't crowd the pan each latke needs space to get properly crispy.
Mix It Up
While these classic potato latkes are perfect as is sometimes I'll throw in some carrots or zucchini for color. They freeze beautifully just pop them straight into a hot oven to recrisp. Serve them with both applesauce and sour cream let everyone choose their favorite topping.
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Frequently Asked Questions
- → Why soak the shredded potatoes in water?
- Soaking removes excess starch and prevents the potatoes from browning. This helps achieve crispier latkes with better texture.
- → What makes latkes hold together?
- The combination of potato starch, beaten eggs, and matzo meal helps bind the latkes. If they're falling apart, you can add more potato starch or an extra egg.
- → Can I make latkes ahead of time?
- Yes, you can make them up to 2 hours ahead or freeze them. Reheat in a 375°F oven until crispy - about 10 minutes from room temperature or 15-25 minutes from frozen.
- → Why use a cooling rack?
- The wire cooling rack allows excess oil to drain while keeping the latkes crispy. Paper towels underneath catch the oil for easy cleanup.
- → What's the best oil for frying latkes?
- Use oils with high smoke points like avocado, peanut, or grapeseed oil. Adding schmaltz (rendered chicken fat) adds traditional flavor but is optional.
Conclusion
Potato latkes are a beloved Jewish culinary tradition, especially during Hanukkah. These crispy potato pancakes are made by carefully shredding potatoes and onions, mixing them with eggs and matzo meal, and frying to golden perfection. They represent not just a dish, but a cultural celebration of family, tradition, and festive cooking.