Crispy and lacy these potato latkes are delicious in the morning or as a side dish alongside your favorite meal. Today we’re sharing our favorite way to serve up latkes with just a few variations that will keep you coming back for more!
Latkes are like tomato sauce- every family has their own version and if you ask, theirs is the best.
Some are flat and crisp, while others tend to be thicker and dare I say, fluffier. Then there’s the seasoning debate- Traditionally, these only require a generous pinch of salt and pepper, but overtime, we’ve seen spices like cumin introduced into the mix. Finally, we face the next challenge- side dips. We’ll be covering all these wonders and questions in today’s post.
Latkes vs. Potato Pancakes
Growing up in a non-Jewish home, potato pancakes were soft and almost doughy. My mother would make them for breakfast growing up whenever we had leftover mashed potatoes. I loved with them with grated cheese and scrambled eggs.
As I got older and I first discovered latkes for the first time, I was both intrigued and delighted because frankly, who doesn’t love fried potatoes? These mini-potato pancakes were crispy, lacy, and completely irresistible.
The process isn’t as tedious as one might think either. My recipe below yields a dozen latkes and takes about 15 minutes total in prep time. They fry up fast too so these are great to make in the morning for the family without taking up too much time.
I don’t feel the need to go overboard with seasonings with this dish, so I kept it simple with just salt, pepper, and some paprika. A little different than the traditional variations, but I love the subtle flavor of paprika and how it blends perfectly into this batter.
While, tradition calls for these to be fried in schmaltz, neutral oil is fine and if you’re feeling a little fancy, add some fresh herbs like sage to the oil when you heat it for an extra depth of flavor.
Texture wise I’ve always been a crispy fan, and the starchier the potato, the crisper the latke will be. I have found also through the years, that crackers such as Matzo or saltines are far better than super fine bread crumbs. So, use something with a bit more texture for the full effect. Furthermore, make sure to flatten the batter when you drop them into the fry pan, as this will ensure they don’t puff up too much during the cooking process so you get those crispy edges.
Now, let’s talk sides. Growing up sour cream was always a must, but some like a sweeter dip such as applesauce or even honey. The crew is split on this one, so anything goes. One of my favorite Instagramers, Carolina Gelen, shared her preferred dip is hummus for latkes, which is something I will definitely be trying in the near future.
From all of here at Living the Gourmet, we would like to wish our Jewish friends and readers a beautiful and blessed Hanukkah season and we are proud to celebrate with you. We hope you enjoyed today’s recipe and try it soon for your loved ones. It’s a recipe that can be enjoyed any time of year for any occasion. Cheers!
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