Simple 5 Ingredient Traditional Latke Recipe
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INGREDIENTS
Latkes:
- 5 medium red potatoes, peeled and grated
- 1 small onion, thinly sliced
- 1 egg
- 1 tablespoon flour
- ¾ teaspoon salt
Dip:
- Sour cream
- Chopped chives, or scallion
INSTRUCTIONS
- Squeeze the grated potatoes with a towel to drain excess liquid. Combine all the ingredients in a bowl and mix well.
- Heat oil in a frying pan over medium heat. Using a spoon, place the latkes in the pan and fry for 2-3 minutes on each side until golden.
- Remove the latkes from the pan and place them on a cooling rack. Serve with the sour cream dip.
MY NOTES
FAQ
What do you eat with this traditional latke recipe?
Commonly served during Hanukkah, these crispy delights are often enjoyed with applesauce or sour cream. The tanginess of sour cream complements the savory flavor of latkes, while applesauce adds a touch of sweetness. Some enthusiasts also experiment with toppings like smoked salmon, chives, or even caviar for a gourmet twist.
Are latkes served hot or cold?
This traditional latke recipe is meant to be served hot, straight from the frying pan, maximizing their crispy texture and savory appeal. These golden-brown potato pancakes are best enjoyed when freshly cooked, maintaining their warmth and satisfying crunch. Serving latkes hot enhances the experience, allowing the flavors to be at their peak. While some may prepare latkes in advance and reheat them, the initial serving is typically hot. This ensures that the exterior remains crisp and the interior stays tender.
Can you freeze latke?
To freeze latkes, allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to airtight containers or zip-top bags, separating layers with parchment paper to prevent sticking. Reheat frozen latkes in a preheated oven for optimal crispiness.
Can you fry latkes in olive oil?
While olive oil adds a distinct flavor, it’s not the most common choice for frying latkes. The low smoke point of extra virgin olive oil may lead to an altered taste or even burnt notes. Vegetable oil or canola oil, with higher smoke points, are preferred for achieving the desired crispiness without imparting an overwhelming taste. If you choose to use olive oil, opt for a lighter version or blend it with an oil with a higher smoke point.
