My goal is to provide you with as many basic recipes as I can think of. The good ole classics that are no-fail perfection. How to: Basic potato latkes is my go-to recipe for making perfect latkes every time. You'll never need another latke recipe!
What ingredients do you need for basic latkes?
- Idaho/Russet potatoes- They have the highest amount of starch from all the potato varieties, making them the perfect candidate for a crispy latke.
- Onion
- Eggs
- Matzo meal (or flour)
- Salt and pepper
- Canola or vegetable oil for frying
How to: Basic Potato Latkes
Heat up oil in a large skillet for frying. Process potatoes and the onion in a food processor fitted with the grater blade. Transfer the mixture to a large bowl, and strain any liquid that has pooled to the bottom. Add in the remaining ingredients and mix well. Form the latkes into a ball shape and carefully transfer to the hot oil. Flatten with a spatula and cook until golden. Flip and cook the other side. Remove from the oil and place on a paper towel lined plate. Repeat with remaining mixture.
Do I need any special equiptment?
Nope! Although I do suggest a deep fry thermomotor if you have one on hand. That will help ensure your latkes fry at 350F-375F, the perfect temperature for frying.
Storing and freezing latkes
Latkes are best eaten fresh. However it is possible to store them for later use. Latkes will keep in the fridge for 5 days. Just wrap them in foil and reheat in one layer on a rimmed baking sheet, uncovered, in a 375°F oven for 10 to 15 minutes. Latkes will freeze well for one month, wrapped in foil and tucked inside a Ziplock freezer bag.
How to: Basic Potato Latkes
Ingredients
- 7 medium Idaho/Russet potatoes
- 1 large onion peeled and quartered
- 2 large eggs
- 4 tablespoon matzo meal or flour
- 2 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- oil for frying
Instructions
- Heat up oil in a large skillet for frying. Process potatoes and the onion in a food processor fitted with the grater blade. Transfer the mixture to a large bowl, and strain any liquid that has pooled to the bottom.
- Add in the remaining ingredients and mix well. Form the latkes into a ball shape and carefully transfer to the hot oil. Flatten with a spatula and cook until golden. Flip and cook the other side.
- Remove from the oil and place on a paper towel lined plate. Repeat with remaining mixture.
