Latkes
Crispy and golden brown latkes, perfect for Hanukkah or a weekend brunch.
Contents（2項）▾
Ingredients
- 1 kg potatoes, peeled and coarsely grated
- 1 medium onion, grated
- 2 large eggs
- 100 g matzo meal (or flour)
- 1 tsp salt
- Oil for shallow frying, approximately 500 ml
Steps
In a clean kitchen towel, squeeze out excess moisture from the grated potatoes and onion. This step is crucial to achieve crispy latkes.
In a large mixing bowl, combine the drained potatoes and onion with eggs, matzo meal, and salt. Mix until well combined.
Heat approximately 1 cm of oil in a large skillet over medium heat (about 180°C). To test if the oil is ready, drop a small amount of the mixture into the oil; it should sizzle immediately.
Spoon the mixture into the hot oil, flattening each portion slightly. Fry for about 4-5 minutes on each side, or until deep golden and crisp.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil and keep warm in a low oven until all batches are cooked.
Why this works
The success of latkes hinges on the moisture control of the potatoes and onions. By squeezing out excess liquid, you ensure that the latkes fry rather than steam, achieving that desired crispy texture. Binding the mixture with eggs and matzo meal (or flour) helps hold the ingredients together during frying. If the batter seems too wet, you can add a bit more matzo meal to absorb the excess moisture. Conversely, if the latkes break apart while frying, it might be due to not enough binding agents; adding another egg can help. The key is maintaining the right amount of oil and heat; too low will result in soggy latkes, while too high may burn them before they cook through. A consistent medium heat allows for an even fry, resulting in that signature golden-brown crust without compromising the softness inside.