Stage Deli Potato Latkes: A Delicious Classic
If you’ve ever savored the crispy, golden goodness of the famous latkes from the Stage Deli in New York, then you’re in for a treat. This cherished recipe brings that iconic taste right to your kitchen, delivering latkes that are perfectly crispy on the outside and tender on the inside. These latkes are best enjoyed warm with a generous dollop of sour cream and a spoonful of applesauce, making them a delightful addition to any meal. Ideal for Hanukkah or as a comforting brunch dish, these latkes are simple to prepare and wonderfully satisfying.
Ingredients:
- 4 russet potatoes
- 2 eggs
- 1 onion
- 1/3 cup matzo meal
- Sour cream (for serving)
- Applesauce (for serving)
Instructions:
-
Prepare the Potatoes:
Begin by peeling the russet potatoes. Using a food processor with an on/off pulse setting, finely chop the potatoes. This method ensures you get the right texture without over-processing. If you don’t have a food processor, you can use a box grater for a more manual approach. -
Drain Excess Moisture:
Transfer the finely chopped potatoes to a strainer placed over a large bowl. Allow the potatoes to drain thoroughly, pressing down on them firmly to remove as much liquid as possible. Discard the potato juices collected in the bowl. This step is crucial for achieving crispy latkes, as excess moisture can lead to sogginess. -
Mix Ingredients:
In a large mixing bowl, crack and whisk the eggs until well blended. To the eggs, add the drained potatoes and finely chopped onion. Stir in the matzo meal until everything is evenly combined. Season the mixture with salt and pepper to taste. -
Heat the Skillet:
Preheat your oven to 200°F (93°C) to keep the latkes warm as you cook them. Pour oil into a large skillet to a depth of about ¼ inch. Heat the oil over medium heat until it shimmers and reaches the right temperature for frying. -
Fry the Latkes:
Working in batches, scoop about ¼ cup of the potato mixture and drop it into the hot skillet. Use a spatula to flatten each scoop into a 3-inch-diameter pancake. Cook the latkes until they are golden brown and crisp, about 5 minutes per side. Be patient and don’t overcrowd the skillet to ensure each latke cooks evenly. -
Drain and Keep Warm:
Once cooked, transfer the latkes to a plate lined with paper towels to drain off excess oil. Keep them warm in the preheated oven while you finish cooking the remaining latkes. -
Serve:
Serve the latkes warm with a side of sour cream and applesauce. The creamy, tangy sour cream and sweet, smooth applesauce complement the crispy latkes perfectly.
Nutritional Information (Per Latke):
- Calories: 44.5
- Fat: 0.5g
- Saturated Fat: 0.2g
- Cholesterol: 19.2mg
- Sodium: 9.3mg
- Carbohydrates: 8.5g
- Fiber: 0.9g
- Sugar: 0.5g
- Protein: 1.6g
Notes:
- To ensure the best texture, make sure to drain the potatoes thoroughly. If necessary, you can also pat them dry with paper towels before mixing.
- If you prefer, you can use a non-stick skillet or a cast iron skillet to achieve an even crispness.
- For a lighter version, you can use less oil or bake the latkes on a greased baking sheet at 400°F (200°C) until crisp, flipping halfway through.
Enjoy these classic Stage Deli latkes at your next family gathering or festive celebration. They’re sure to be a hit with both kids and adults alike! 🍽️🥔
