Make Amy Rosen's perfectly crispy potato latkes this Hanukkah
Serve with a dollop of sour cream or applesauce — or a swirl of both!
You know them and love them. Now, you can learn how to make them. Grating, squeezing out the excess liquid, and shallow-frying is really all that’s needed for perfect, crispy latkes. Then serve with a dollop of sour cream or applesauce — or a swirl of both. These are traditionally served at Hanukkah, but are delicious year round, obviously!
Note: I like to start by grating the onions because they help stop the grated potato from turning brown.
Amy Rosen's Potato Latkes
Ingredients
- 2 small onions
- 10 medium russet potatoes, scrubbed clean
- 3 large eggs, beaten
- ⅓ cup all-purpose flour (or matzo meal)
- Sea salt and pepper, to taste
- Vegetable oil, for frying
- Sour cream and/or applesauce, to serve
Preparation
Using a box grater, grate the onions and add them to a large bowl lined with a tea towel.
Next, grate the potatoes and add them to the same bowl. (You could also use a food processor with the shredding disc.) Gather the ends of the tea towel together and twist to squeeze out as much liquid as possible.
Place the onion and potato back in the empty bowl and mix together with eggs, flour (or matzo meal), salt and pepper.
Line a rimmed baking sheet with paper towels. In a large heavy-bottomed skillet (I like to use a cast-iron skillet), heat ½ inch of vegetable oil over medium heat. You want the oil to be about 350 F. Add a heaping tablespoon of the latke mixture to the oil and gently press with a spatula to flatten. Repeat with three or four more latkes and fry for about 3 minutes on each side or until golden brown. Add more oil as needed, as you continue with the rest of the batter.
Once cooked, transfer them to the prepared baking sheet to drain. Sprinkle with a bit more salt.
You can serve these immediately or fry ahead and reheat in the oven at 200 F when guests arrive. Serve with applesauce, sour cream or a swirl of both. Happy Hanukkah!
Serves 6 to 8
