Potato Latkes(Israel)
Crispy potato latkes with a savory onion flavor, perfect for holidays or casual gatherings, served with applesauce or sour cream for a delightful treat.
Ingredients
Instructions
- Grate the potatoes and onions.
- Add the well-beaten eggs.
- Stir in the flour and salt.
- Mix everything thoroughly until combined.
- Heat oil in a frying pan and drop spoonfuls of the mixture into the hot oil.
- Fry until golden brown, turning only once.
- Drain the latkes on paper towels.
- Serve hot with applesauce or sour cream.
Tips & Substitutions
For extra crispy latkes, make sure to squeeze out as much moisture as possible from the grated potatoes and onions before mixing. You can substitute matzo meal for flour for a more traditional texture. If you want to add flavor, consider mixing in some fresh herbs like dill or chives. Ensure your oil is hot enough before frying to prevent sogginess.
Serving Suggestions
Serve the latkes hot, garnished with a dollop of sour cream or applesauce for a delightful contrast of flavors. They pair beautifully with dishes like Galotobouriko for a festive meal. Consider serving alongside a fresh salad or crusty bread for a complete brunch experience.
Storage & Reheating
Store leftover latkes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and bake in a preheated oven at 400°F (200°C) for about 10-15 minutes, until heated through and crispy again. Avoid microwaving, as this will make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Latkes(Israel) contains roughly 132 calories, with 2g protein, 20g carbohydrates, and 5g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make latkes ahead of time?
Yes, you can prepare the latke mixture ahead of time and refrigerate it for up to 24 hours. However, for the best texture, it's recommended to fry them fresh. If you must make them in advance, you can fry them and then reheat as described in the storage section.
What type of potatoes are best for latkes?
Starchy potatoes like Russets are ideal for latkes as they yield a crispier texture. Waxy potatoes can lead to a mushier latke, so stick with high-starch varieties for the best results.
Can I freeze latkes?
Yes, latkes can be frozen. Allow them to cool completely, then layer them between parchment paper in a freezer-safe container. They can be stored for up to 2 months. Reheat directly from the freezer in a preheated oven for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).