Potato latkas: Here comes the great classic!
I have written at great length about potato and all other latkas. I am including here the most basic recipe, and I am including all links to my latka-centric recipes.
Please start by reading my post about my Frying Tips: Fear of Frying Therapy; You will be amazed how easy and delicious it becomes to enjoy occasional fried treats, on Chanukkah and beyond. That’s the best part: Once frying doesn’t scare you any more, you will enjoy it more often!
I’ll be making potato latkas in my granddaughter’s classroom next week!
Bubbie and Baby can’t wait! She called me yesterday and was squealing with delight that Morah Berenice invited HER bubbie to cook with the pitzels. We take our claims to fame wherever we can get them, OK? I have made my potato latkas on TV shows many times, so I hope to pass the Pre-K test!
In addition to adding some delicious fried treats from around the world, you will learn a thing or two about frying safely and efficiently, even for dessert!
Below are my basic Potato Latka Recipe
That has always been the great favorite, but scroll on: You will be amazed how many kind of latkas you can make: A different latka for every night of the week, and then some!
Potato Kugel: Scroll down, it’s there!
Serve Potato Latkas with homemade Apple Sauce:
Nothing but nothing beats homemade apple sauce, and theres nothing to it!
These are just some of my favorites!
- Oil for frying
- 1 cup flour, any flour including gluten free
- 4 eggs
- 1 large onion, grated very fine
- Salt and pepper to taste
- 8 large potatoes, grated very thin for smooth texture, or coarser for crunchier texture (love me some crunchy latkas, so I use the coarse shredding blade)
Heat the oil in a heavy frying pan (about 1/3") until very hot.
Mix all ingredients except potatoes in a bowl and mix thoroughly. Add potatoes last. Work very quickly so they do not get time to get discolored. Form small patties and throw in hot oil, or drop by tablespoons. Fry till golden, about 3 minutes on each side. Take out and drain on paper towels. Best served immediately after frying, with apple sauce, sour cream or yogurt. If you must make them in advance, reheat uncovered at 300 degrees for about 15 minutes, till hot and crisp.
What is Potato Kugel, if not a giant baked latka?
Preheat the oven to 375*F. Use same ingredients as above (Passover: use potato starch, tapioca or coconut flour), omit the oil for frying, and add 1/2 cup oil to the batter.
Bake in a greased 9x13 pan for about 40 minutes, or a little longer, until golden.