Latkes are a beloved dish in Israel, especially during Hanukkah. These crispy potato pancakes are a delightful treat that can be enjoyed year-round. Here’s a recipe for making delicious Israeli-style latkes:
Ingredients:
For the Latkes:
- 4 large russet potatoes, peeled
- 1 small onion, peeled
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- Vegetable oil, for frying
For Serving (optional):
- Applesauce
- Sour cream
- Chopped fresh parsley
Instructions:
- Prepare the Potatoes and Onion:
- Grate the peeled potatoes and onion using the fine side of a box grater or a food processor fitted with a grating attachment. You can also do this by hand using a coarse grater if you prefer a chunkier texture.
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible over the sink. This will help make the latkes crispy.
- Combine the Ingredients:
- In a large mixing bowl, combine the grated and squeezed potatoes and onion.
- Add the eggs, flour, baking powder, salt, and black pepper to the bowl. Mix everything together until well combined. The flour and eggs will help bind the mixture.
- Heat the Oil:
- In a large, deep skillet, heat about 1/4 inch of vegetable oil over medium-high heat. You can also use a deep fryer if you have one. The oil should reach a temperature of 350-375°F (175-190°C).
- Form the Latkes:
- Scoop up about 1/4 cup of the potato mixture and shape it into a flat, compact pancake. You can make them smaller or larger depending on your preference.
- Fry the Latkes:
- Carefully place the shaped latkes into the hot oil. Be cautious not to overcrowd the pan, as this can lower the oil temperature and make the latkes soggy.
- Fry each latke for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spatula to flip them.
- Once cooked, transfer the latkes to a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the latkes hot, garnished with a dollop of sour cream or applesauce. You can also sprinkle chopped fresh parsley on top for added flavor and color.
Enjoy your homemade Israeli latkes! They are best when served fresh and crispy, but you can also keep them warm in a low oven while you fry the remaining batches.
