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Classic Potato Latkes (Crazy Easy)

Latkes, the delightful crispy potato pancakes traditionally enjoyed during Hanukkah, have earned their place as a beloved comfort food beyond the holiday season. While the thought of preparing these golden treats might seem daunting, this recipe for classic potato latkes is wonderfully simple and accessible, ensuring even novice cooks can create this mouth-watering dish with ease.

Ingredients

To whip up a batch of classic potato latkes, you will need the following ingredients:

• 4 medium-sized potatoes (approximately 600g), ideally starchy varieties like Maris Piper or King Edward
• 1 small onion, finely grated
• 1 large egg, lightly beaten
• 50g all-purpose flour
• 1 teaspoon baking powder
• Salt and pepper, to taste
• Oil for frying (vegetable or sunflower oil works best)

Instructions

Step 1: Prepare the Ingredients

Begin by peeling the potatoes. Once peeled, grate them coarsely using a box grater or a food processor fitted with a grating attachment. Place the grated potatoes in a clean tea towel or muslin cloth and squeeze out excess moisture. This step is crucial, as it prevents your latkes from becoming soggy.

Step 2: Combine the Mixture

In a large mixing bowl, combine the grated potatoes, finely grated onion, and lightly beaten egg. Sprinkle in the flour, baking powder, and season with a generous pinch of salt and pepper. Mix thoroughly until the ingredients are well combined. The mixture should be cohesive but still have some texture.

Step 3: Heat the Oil

In a large frying pan, pour in enough oil to cover the base generously – about 5mm deep. Heat the oil on medium-high until it shimmers but is not smoking. You can test if the oil is ready by dropping a small spoonful of the mixture into the pan; if it sizzles immediately, you’re good to go.

Step 4: Fry the Latkes

Spoon a heaped tablespoon of the potato mixture into the hot oil, flattening it slightly with the back of the spoon to form a round pancake. Repeat this process, ensuring not to overcrowd the pan. Fry the latkes for about 3-4 minutes on each side or until they are golden brown and crispy. You may need to adjust the heat as you cook to prevent burning.

Step 5: Drain and Serve

Once cooked, transfer the latkes to a plate lined with kitchen paper to drain any excess oil. Serve them warm, accompanied by your choice of sour cream or applesauce for dipping. The tanginess of sour cream complements the crispy latkes beautifully, while applesauce adds a hint of sweetness.

Variations

While the classic recipe is beloved as it is, there’s plenty of room for creativity. Feel free to experiment by adding:

• Herbs: Chopped fresh herbs like parsley or dill can add a fragrant note to your latkes.
• Spices: A pinch of nutmeg or cumin can impart a delightful warmth.
• Additional Veggies: Grated carrots or zucchini can be incorporated for added colour and flavour.

Final Thoughts

Making classic potato latkes is not only easy but also a rewarding culinary experience. Whether you’re preparing them for Hanukkah or simply craving a delicious snack, this simple recipe ensures you can serve up crispy, golden latkes that everyone will love. So gather your ingredients, roll up your sleeves, and indulge in this comforting dish that pays homage to tradition and delights the taste buds!

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