Who needs french fries when you have potato latkes? No, this is not an exaggeration. Trust me, with one bite you too will be a latke fan.
I realize more and more as an adult, how blessed I was to grow up in such an international and intercultural community. It expanded my world so much to think different thoughts, see new perspectives and of course taste and variety of delicious foods. Plus, my parents have a fine appreciation for different cultures and this definitely positively impacted my life to this very day.
Thanks to one of my friends in first grade, I learned how to make (and of course taste) potato latkes for the first time ever. I was seven years old and it is truly a memory I will never forget.
Flash forward 15 years later and I am re-learning, or perhaps learning a different way, to make potato latkes by one of my student colleagues from Belarus.
Now, I am still learning and open to learning and I love cooking and eating potato latkes. It is such a good recipe, and I have quite frankly met someone who doesn’t like latkes. It would be like trying to find a person that doesn’t like french fries; do they exist? Maybe, but maybe on Mars or something. Lol!
Here’s the recipe:
So Crispy & Tasty Potato Latkes
- 2 potatoes (small to medium size)
- 1/2 onion
- 1 egg
- 2-3 T flour
- salt & pepper (to taste)
- oil (for frying)
Shred the potatoes and the onions.
Then place them in a tea towel or a piece of cheese cloth and drain out the excess liquid. (Note: the potatoes and onions should be fairly dry after this process. You don’t want to omit this step because this step is what makes the latkes able to get so crispy during the frying process).
Crack the egg and scramble it lightly in a medium size bowl. Add the potatoes and onions. Stir until well combined.
Sprinkle over the flour, salt and pepper. Stir thoroughly with a fork.
Heat the oil in a large frying pan.
Take a spoonful of the potato mixture and flatten it in the palms of your hand to form a little flat pancake. (Alternative method to fry on the fly, take a “fork-ful” of the potato mixture and gently place in the oil. Once it is completely submerged, flatten it with another fork until it’s a flat shape resembling a circle.)
Gently place the potato pancake into the hot oil and fry until it is browned on both sides.
Remove from the oil and place it on a paper towel lined plate.
Season with a little salt.
Serve and Enjoy Warm (if possible*)
*I prefer eating my potato pancakes warm, like french fries, lol! But you know, they still taste good when they are at room temperature.
The potato pancakes are good on their own but try these toppings for a bit of extra flavor:
- Fresh chives
- Sour cream
- Thick yogurt
- Apple sauce