Introduction

Crispy potato latkes are a cherished dish, resonating with the warmth of home and tradition. Often enjoyed during Hanukkah, these golden delights are not only satisfying but also incredibly versatile. Coupled with homemade applesauce, they elevate the experience to something unforgettable.

The crunch from freshly fried latkes contrasted with the sweetness of applesauce creates a delightful balance. These latkes boast a crispy exterior while remaining tender within, making them the star of any table. Whether for a festive gathering or a simple weeknight dinner, they are a sure way to impress.

Ingredients

2 pounds russet potatoes
Russet potatoes are high in starch, which is crucial for achieving the desired texture. Their dry matter content ensures that the latkes become crispy when fried, while the insides remain fluffy.
1 medium onion
Onions not only contribute moisture but also infuse the latkes with a depth of flavor. They caramelize slightly during frying, adding sweetness and enhancing the overall taste.
2 large eggs
Eggs act as a binder, holding the mixture together while also adding richness. They help achieve a crisp, cohesive texture that is vital for successful frying.
1/4 cup all-purpose flour
Flour helps absorb excess moisture, which is essential for creating that perfect crispiness. It also contributes structure, ensuring the latkes hold their shape during frying.
1 teaspoon salt
Salt enhances the natural flavors of the ingredients, bringing life to the latkes. It also aids in extracting moisture from the potatoes, promoting a crunchier final product.
Ground black pepper to taste
Pepper adds a subtle warmth and complexity to the flavor profile. Adjusting the amount allows you to customize the spiciness according to your preference.
Vegetable oil for frying
A high smoke point oil, like vegetable oil, is essential for frying the latkes. It allows for even cooking and helps achieve a deep golden color while preventing sogginess.
Homemade or store-bought applesauce
The sweetness and smoothness of applesauce contrasts beautifully with the crispy latkes. It adds moisture and a fruity brightness that complements the savory notes of the dish.

Directions & Preparation

Step 1: Prepare the potatoes and onion.

Start by peeling the potatoes and onion. Then, grate them using a box grater or a food processor. This step is crucial for achieving the right texture; fine shreds allow for maximum surface area, giving that crispy finish. Place the grated mixture into a clean kitchen towel and squeeze out as much moisture as possible. The less moisture in the mix, the healthier and crisper the latkes will be.

Step 2: Combine ingredients in a mixing bowl.

In a large mixing bowl, combine the grated potatoes, onion, eggs, flour, salt, and pepper. Mix until well incorporated. This step binds the ingredients together; the combination of wet (eggs) and dry (flour) components is vital for texture. Ensure everything is evenly distributed to avoid clumps that could lead to uneven cooking.

Step 3: Heat the oil in a skillet.

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. The right temperature is key to achieving perfectly crispy latkes. Test if the oil is ready by dropping a small amount of batter into it; it should sizzle immediately. If the oil isn’t hot enough, the latkes will absorb too much oil and become soggy.

Step 4: Form and fry the latkes.

Using a spoon, drop small mounds of the potato mixture into the hot oil, flattening them slightly to ensure even cooking. Fry in batches, allowing ample space between each to prevent sticking. Fry for about 3-4 minutes on each side until golden brown. This allows them to develop a nice crust. Avoid overcrowding the pan, which can lower the temperature and result in greasy latkes.

Step 5: Drain and keep warm.

Once golden brown on both sides, remove the latkes from the oil and place them on a paper towel-lined plate to drain excess oil. If needed, you can keep them warm in a preheated oven set to 200°F while you finish frying all the batches. Proper drainage is essential to maintain their crispness. Try to avoid stacking them too much, as they can steam and lose their crunch.

Step 6: Serve with applesauce.

Once fried and drained, serve the latkes hot with a generous side of applesauce. This combination enhances the flavors, with the sweetness of applesauce contrasting nicely with the savory latkes. Enjoying them immediately ensures you experience the irresistible crunch while they are at their best!

Crispy Potato Latkes Applesauce step photo

The Importance of Potato Variety

Choosing the right type of potato is crucial for achieving crispy latkes. Russet potatoes are preferred due to their high starch content, which yields a light and flaky interior. Other varieties, like Yukon Golds, can work but may not produce the same level of crispiness. Always opt for high-starch options to ensure that your latkes hold their shape and texture.

The Secret to Perfect Frying Oil

The type and temperature of your frying oil play a pivotal role in the latke-making process. A neutral oil with a high smoke point, such as vegetable or canola oil, is ideal. Make sure to maintain the oil temperature during frying; too hot will burn the latkes, while too low results in greasy, soggy latkes. Using a thermometer can help you monitor the heat for perfect frying.

Enhancing Flavor Profiles

While classic latkes rely on simplicity, there’s room for creativity. Experiment with adding garlic, herbs, or spices like cumin or paprika to the potato mixture for an exciting twist. This enriches the flavor and personalizes your latkes. Remember to keep balance in mind; you want your ingredients to complement rather than overpower the potato base.

FAQs

What if my latkes turn out too gummy?

If your latkes are gummy, it may be because the potato mixture contains too much moisture. Make sure to squeeze out as much liquid as possible when preparing the potatoes. Additionally, consider adding a bit more flour to help absorb the excess moisture.

Can I use pre-shredded potatoes?

While you can use pre-shredded potatoes, freshly grated potatoes yield better results. Store-bought shredded potatoes can contain preservatives that affect texture and flavor. For the crispiest latkes, stick with freshly grated.

What can I do if my latkes are overcooked on the outside but not cooked through?

If your latkes are dark on the outside but still raw inside, reduce the heat of the oil and allow them to fry more slowly. This helps to cook the inside without burning the exterior. You can also flatten the latkes a bit more before cooking to ensure even heat distribution.

Can I scale up the recipe for a larger crowd?

Absolutely! You can easily double or triple the recipe for larger gatherings. Just make sure not to overcrowd the oil when frying, as this can lower the temperature and lead to sogginess.

How can I enhance the flavor of my applesauce?

Add a pinch of cinnamon or a splash of lemon juice to your applesauce for extra depth of flavor. You can also try mixing in some grated ginger for a spicy kick.

What should I do if my latkes are falling apart in the oil?

If your latkes are falling apart, ensure that your mixture is well combined. Adding a bit more flour can help bind the ingredients, and make sure you’re using enough oil to create a stable frying environment.

Conclusion

Crispy potato latkes with applesauce is a dish that beautifully marries tradition with flavor. Each bite reveals layers of crunchy texture and sweet accompaniment that is simply irresistible. Embrace the experience of making latkes from scratch for a rewarding culinary journey.

Whether you celebrate a holiday or enjoy them any time of year, these latkes are sure to become a favorite in your home. Serve them hot, and don’t hesitate to experiment with different seasonings or sides for a twist on this classic!

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