Crispy Potato Latkes with Garlic and Onion

Potato Latkes Recipe

Cuisine: Indian
Course: Snack
Diet: Vegetarian
Servings: 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

Instructions

1. Prepare the Potatoes:
   Begin by peeling and washing the potatoes. Grate them into thin, long strands using either a food processor or the thickest side of a box grater. If you’re using a grater, move your hands in swift motions to achieve longer strands.

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2. Drain the Potatoes:
   Add the grated potatoes to a bowl and mix in the finely chopped onion. Place the mixture in a strainer and let it sit for about 15 minutes to allow excess water to drain. Alternatively, you can use a muslin cloth to press out the water by squeezing the cloth with the potato mixture inside.

3. Collect Starch:
   After the potatoes have been drained, let them rest for another 10 minutes. Carefully discard the liquid from the top and set aside the starch that has settled at the bottom. Add the starch back to the potato mixture.

4. Prepare the Egg Mixture:
   In a separate bowl, whisk together one whole egg with freshly ground black pepper and salt to taste. Add this egg mixture to the potato and onion mixture, followed by the grated garlic.

5. Fry the Latkes:
   Heat a cast-iron pan or heavy skillet and add about 2 tablespoons of extra virgin olive oil. Once the oil is hot, spoon the potato mixture into 4-5 rounds in the pan. Use the back of a flat spatula to gently press down on each round to flatten it slightly. Cook for about 3-4 minutes on each side, or until the latkes are golden brown and crispy.

6. Serve:
   Potato latkes are traditionally served with sour cream and unsweetened apple sauce, but they also pair wonderfully with tomato ketchup. For a complete meal, serve them with a slice of toast and a refreshing glass of fresh orange juice.

Tips for Perfect Latkes

• Grating Technique: For crispier latkes, ensure the potato strands are fine and evenly grated. A food processor is a great tool for this, but hand-grating with a box grater also works well if you’re after a more rustic texture.
• Draining the Potatoes: The key to crispy latkes is to remove as much moisture as possible. Squeezing out the water helps the latkes hold together while frying and prevents sogginess.
• Frying: If your latkes are cooking too quickly on the outside but not getting cooked through, lower the heat slightly to ensure they cook evenly. You can also make smaller latkes for quicker cooking.

Nutritional Information (per serving)

Enjoy these crispy and delicious potato latkes as a delightful snack or as part of your meal, and experience the perfect balance of savory, crunchy, and satisfying flavors!