Latkes (potato pancakes) are a must-have at Hanukkah, however are surely outstanding any time of the year! This is my mother’s recipe, which is virtually the high-quality potato latke I’ve had. I normally give up up making a 2d batch due to the fact they disappear so quickly. I’ve tried different recipes and usually return to this one. Lovely topped with bitter cream or applesauce.
Latkes (a.k.a. potato pancakes) are a crowd-pleasing addition to any desk — and this household recipe will galvanize even the pickiest eaters. The secret ingredient? Saltine crackers! The pantry staple replaces all-purpose flour, binds the latkes together, and contributes to the irresistible texture. Though they’re historically served at some point of Hanukkah, you may favor to revel in these splendidly crispy and savory latkes all 12 months long.
Allrecipes Community Tips and Praise
“Before you put the potato combination in the pan, take the scoop and make positive to drain the liquid out by using keeping the spoonful of potato in opposition to the aspect of the bowl,” suggests recipe submitter and Allrecipes Allstar Lindsay. “Also we commonly crush the saltines in a Baggie, it saves on mess.”
“I was once lacking Mom remaining night time and craving this meal, and I used to be very blissful with how the latkes grew to become out,” says cecefltrn. “I layered the shredded potatoes with paper towels in a giant bowl to soak up the extra moisture, which labored well.”
“Ended up having a lot of fries leftover the different night, so I pulverized them in my processor in area of the shredded potato,” in accordance to videogame1012. “This became out fantastically and flavorful.”
- 3 cups shredded potato
- ¼ cup grated onion
- 2 large eggs, beaten
- 6 saltine crackers, or as needed, crushed
- ½ teaspoon salt, or more to taste
- ¼ teaspoon ground black pepper
- ½ cup vegetable oil, or as needed
Mix potato, onion, eggs, crushed crackers, salt, and pepper together in a large bowl.
Heat 1/4 inch oil in a heavy skillet over medium-high heat.
Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are an even thickness.
Cook in batches in the hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a paper towel-line plate.
Nutrition Facts (per serving)
371 Calories 30g Fat 22g Carbs 6g Protein