Kurt's Potato Latkes
Crispy, golden, and irresistibly savory, Kurt's Potato Latkes are the ultimate comfort food that embody the essence of traditional Jewish cuisine. Made with freshly grated russet potatoes and onions, these delicious potato pancakes are seasoned simply with salt and pepper, letting their natural flavors shine. The key to their signature crispiness lies in squeezing out every drop of moisture from the potatoes and onions before frying them to perfection in hot vegetable oil. Ideal for Hanukkah celebrations or a cozy family meal, these latkes are versatile enough to be served with classic toppings like tangy sour cream or sweet applesauce. With just 20 minutes of prep time and a perfectly crispy bite in every forkful, this recipe promises to be a crowd-pleaser.
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Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 4 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Vegetable oil
Directions
Step 1
Peel the russet potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is essential to achieve crispy latkes.
Step 2
Grate the yellow onion using the box grater and squeeze out any excess liquid using a kitchen towel. Add the grated onion to the potatoes in a large mixing bowl.
Step 3
In a small bowl, beat the eggs and combine them with the potato-onion mixture.
Step 4
Sprinkle in the all-purpose flour, salt, and ground black pepper. Mix well to form a cohesive but slightly loose batter.
Step 5
Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. The oil should be hot but not smoking. Test the heat by dropping a small bit of the batter into the oil - if it sizzles immediately, it's ready.
Step 6
Scoop about 2 tablespoons of the potato mixture and carefully drop it into the hot oil. Flatten the mound gently with a spatula to form a pancake about 3 inches wide. Repeat with more batter, leaving space between the latkes.
Step 7
Fry each latke for 3-4 minutes on one side, or until golden brown and crispy. Flip and cook for another 2-3 minutes on the other side.
Step 8
Remove the latkes from the skillet and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining batter.
Step 9
Serve the latkes warm with applesauce, sour cream, or your favorite toppings. Enjoy!
Nutrition Facts
| Serving size | (353.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1196.1 |
| Total Fat 114.5g | 0% |
| Saturated Fat 18.2g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 372mg | 0% |
| Sodium 147.0mg | 0% |
| Total Carbohydrate 34.8g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 5.1g | |
| Protein 17.0g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 88.1mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 345.6mg | 0% |
Source of Calories