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 latkas-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.
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!
Serve Apple latkas with homemade Apple Sauce:
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 shred)
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.