New Year’s Eve Latkes
🕒 Cook Time: 5 minutes
🕒 Prep Time: 30 minutes
🕒 Total Time: 35 minutes
Description:
We eagerly anticipate New Year’s Eve every year because it’s the perfect occasion to whip up a batch of our beloved New Year’s Eve Latkes. Inspired by a recipe we stumbled upon during a holiday special on Food Network, we’ve since tailored it to suit our own taste preferences. One of the great revelations we’ve had in our latke-making journey is that you don’t need copious amounts of oil for frying; a moderate amount works just fine. Our culinary adventure took an international twist when we started serving these crispy delights with sour cream and salmon, a nod to our dining experiences in German restaurants. The cook time provided is an estimate per panful, as these delectable treats tend to disappear as quickly as we can fry them up!
Recipe Category: Potato
Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, < 60 Mins, Stove Top
Nutritional Information (per serving):
- Calories: 328.9
- Fat Content: 4.1g
- Saturated Fat Content: 2.3g
- Cholesterol Content: 10mg
- Sodium Content: 98.7mg
- Carbohydrate Content: 66.9g
- Fiber Content: 8.4g
- Sugar Content: 4.3g
- Protein Content: 8.1g
Servings: 6
Yield: 20 pancakes
Ingredients:
- 6-8 potatoes
- 1 baking powder
- 1 onion
- Flour (quantity to be adjusted)
- Salt
- Pepper
- Sour cream
- Crème fraîche
Instructions:
-
Prepare Potatoes and Onions:
- Using a food processor or a sturdy hand grater with the finest grating holes, shred the potatoes.
- Aim for a very fine texture, almost mushy.
- Grate the onions in the same manner and combine them with the shredded potatoes.
-
Remove Excess Water:
- Transfer the potato-onion mixture to a mesh strainer set over a bowl.
- Squeeze out as much water as possible.
- Don’t fret if the potatoes begin to discolor; it’s a natural reaction to the air.
-
Mix Ingredients:
- Place the drained potato mixture in a bowl and sprinkle with baking powder, ensuring thorough mixing.
- Gradually add flour, a spoonful at a time, until the mixture holds together to form thin patties. The consistency may seem a bit dry, but resist the urge to add an egg; it’s not needed for this version.
-
Fry the Latkes:
- Heat a large skillet over medium to medium-high heat.
- Add 3-4 tablespoons of oil to coat the bottom of the pan well.
- Form thin patties, roughly 2-3 inches in diameter, and carefully place them into the hot oil. Avoid overcrowding the pan; fry a few at a time.
- Cook until golden brown on both sides, adjusting the heat as needed to prevent oil splatter.
- Use a slotted spoon to transfer the cooked latkes to a paper towel-lined plate to drain excess oil.
-
Season and Serve:
- Season the latkes to taste with salt and pepper.
- Serve warm, accompanied by sour cream and smoked salmon on the side, if desired.
Note: If you prefer a more textured latke, opt for a larger hole when grating the potatoes.
These New Year’s Eve Latkes are a delightful way to ring in the new year with friends and family. Enjoy their crispy exterior and fluffy interior, perfectly complemented by the creamy tang of sour cream and the rich flavor of smoked salmon. Whether you’re celebrating the holiday or simply craving a comforting treat, these latkes are sure to satisfy your palate. Cheers to a delicious start to the new year!
