This article originally appeared on The Nosher.
Making crispy potato latkes is a skill every Jewish cook wants to master. It’s not a big secret — it just requires a few easy steps to ensure crispy, golden latkes every time. And we’ve got a short video to show you exactly how:
We also love topping our latkes with an array of delicious choices, from sweet to savory and from ordinary to extraordinary: homemade applesauce, cream cheese and smoked salmon, pulled brisket Israeli salad or even pastrami and mustard.
So get frying and get creative with those toppings.
Classic Potato Latkes Recipe
Ingredients
- 5 large potatoes, peeled
- 1 small onion
- 2 eggs, lightly beaten
- 1/4 cup bread crumbs, matzah meal or flour
- 1 1/2 teaspoons coarse salt (1 teaspoon if using kosher salt)
- freshly ground black pepper
Instructions
- Grate potatoes coarsely or finely, according to your preference. Finely grate the onion.
- Place grated potatoes and onion in a clean kitchen towel and squeeze tightly until all of the liquid is strained.
- Place the strained potatoes and onion in a large bowl and add the eggs, breadcrumbs, salt and pepper.
- Heat the 1-inch of oil in a large pan and drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
- Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
- Blot excess oil with paper towels and serve warm with desired topping.
Cacio e pepe’s sharp cheese and smack of black pepper are a nice balance to eggy-creamy matzah brei.
Dara Bunjon talks with journalist, historian and chef Ramin Ganeshram, author of "The General's Cook," a novel about Chef Hercules Posey's time at George Washington's Mt. Vernon.
This year, Eddie's -- owned and operated by the Cohen family for nearly eight decades -- is offering three Pesach dinner packages, each with a different main course.
With her documentary, local journalist Rona Kobell explores the environmental and social conditions of the Eastern Shore's Deal Island.