Latkes are of Jewish origin, and are served all year round. Unlike the Hanukkah Latkes which are only served on the Holiday.
Latkes are not synonymous with potatoes, in fact the first Latkes were made with cheese, due to potatoes being a new world food. So if you ever hear anyone say they are a “latke purist” and then mention something about potatoes, you can call them out if you’d wish to.
Of course, in this day and age, there are multiple versions of latkes. I even have an apple-cinnamon recipe saved that I want to try.
For the recipe:
Grate 2 pounds of Russet Potatoes and 2 small onions.
Without wasting any time, add a generous pinch of salt to the potato-onion mixture. Place the entire mixture into a cheesecloth sling or sheets.
Now harness all of your superhero strength and ring out the potato mixture.
This is a project, the potatoes are full of liquid, and we need to rid ourselves of the liquid, otherwise instead of crispy latkes you’ll get gooey latkes that are sad.
So the process should be: ring for 2 minutes, rest for 2 minutes, wring for 2 minutes, rest for 2 minutes and wring for two minutes. It helps to place the cheesecloth on the counter, twist it to wring it out and while wringing it press down hard on it.
Once you are sure you have gotten as much of the liquid out as possible, transfer the potato mixture to a stainless steel bowl.
Again, without wasting too much time, mix in 1/2 cup of flour and 2 large eggs. Season with kosher salt and black pepper.
Heat about 1 inch of oil in a large saute pan until it is shimmering.
Using a 1/4 measuring cup, measure out the mixture and drop into the hot oil.
using a spatula or the bottom of your plastic measuring cup, push the mixture down until it’s approximately 1/4 inch high. Cook for about 4 minutes, or until the latke begins to brown on the bottom.
Flip the latkes over and cook for another 4 minutes or until golden brown.
Remove from the oil, and drain on paper towels.
Serve while hot and crispy with plenty of sour cream. If you are feeling fancy, you can serve them with some caviar.