Latkes, a traditional Jewish dish particularly popular during Hanukkah, have won the hearts of people around the world. These potato pancakes symbolize the miracle of the Festival of Lights and are irresistibly delicious. Making the best-ever latkes is an art form that balances crispiness, flavor, and tradition. Here’s how to master this culinary classic.

Ingredients:

– 2 pounds of russet potatoes

– 1 medium onion

– 2 large eggs

– 1/2 cup all-purpose flour (or matzo meal for Passover)

– Salt, to taste

– Black pepper, to taste

– Vegetable oil for frying

Instructions:

1.Prep the Potatoes:

Begin by peeling your russet potatoes. You’ll want to keep them in cold water after peeling so they don’t turn brown.

2.Grate Potatoes and Onion:

Grate the potatoes and onion using the large holes of a box grater or a food processor fitted with a grating disk. This ensures that every bite has a lovely mix of flavors.

3.Drain the Mixture:

Wrap your grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial – excess moisture is the enemy of crispy latkes.

4.Mix Your Batter:

Transfer your dry potato-onion mixture to a bowl and stir in beaten eggs, flour (or matzo meal), salt, and black pepper until well-combined.

5.Heat Oil:

In a large skillet, heat a generous layer of vegetable oil over medium-high heat until hot but not smoking. The oil needs to be deep enough that latkes can float slightly.

6.Form and Fry Latkes:

Using your hands or a spoon, form patties from the mixture and carefully place them into the hot oil. Flatten them slightly with a spatula and fry until golden brown on both sides.

7.Drain Them Well:

Once they’re fried to perfection, transfer the latkes to a paper towel-lined plate or rack to drain excess oil.

8.Serve Immediately:

Latkes are best served hot and crispy right after frying. They are traditionally accompanied by applesauce or sour cream on the side for dipping.

Tips for Perfect Latkes:

– Keep things dry; moisture is not your friend here.

– Don’t overcrowd your pan; it will lower the oil temperature and lead to soggy latkes.

– Maintain consistent heat for even cooking.

– If you’re making large batches, keep finished latkes warm in an oven at 200°F until you’re ready to serve.

Mastering the perfect latke may take practice, but with these steps, you’re well on your way to achieving potato pancake perfection! Enjoy your delicious creation and share it with family and friends during this festive season or anytime you crave this comforting classic.