Crispy Potato Latkes
There is a million and one ways to make Potato Latkes and every Jewish family has their own way. This is how I have been making mine for years and they come out super crispy, every single time! Get ready for the celebration of light by making this recipe ahead of time. It's perfect to prepare and freeze ahead, then you can fry them up before serving and enjoy. Keep reading for the recipe.
Ingredients (serves 5-10 people)
5 lbs russet potatoes (about 7-10 medium potatos)
1 Yellow onion
3 Large eggs
1/4 Cup arrow root or tapioca flour (to keep it gluten free; however you can use regular flour if preferred)
3 tsp salt
1 tsp black pepper
2 tsp garlic power
1/2 Cup avocado oil (more as needed)
Sour cream, apple sauce and chives to serve
Wash the potatoes and peel the onion. Use a food processor or a cheese grater to shred the potatoes and onions.
Add the shredded potatoes and onions to a cheese cloth or the center of a clean dish towel, wrap and squeeze until most excess moisture is expressed.
Add the shredded potatoes, onions, eggs, flour of choice, salt, pepper and garlic powder to a large bowl. Use your clean hands or a spoon to mix until fully combined. Set aside.
Add the avocado oil to a large skillet over medium heat. Allow the oil to get hot and test the oil to make sure it is hot before frying the latkes. You can test the oil by adding a small piece of shredded potato to the mixture and the potato should instantly begin to sizzle and bubble up.
Once the oil is hot, begin to systematically and carefully scoop 1" sized balls of the mixture directly into the hot oil. Immediately press the latkes down to flatten them (this helps them crisp up). Then do not touch the potatoes until the edges start to lift and become golden brown (about 3-4 minutes).
When the edges of the latkes are golden and brown, flip them and cook for an addition 3-5 minutes.
Once the latkes are golden and crispy, remove them from the fry pan and place them directly on a paper towel lined plate (this helps absorb excess oil). Repeat with the remaining potato mixture and add additional avocado oil to the pan as needed.
Serve with sour cream and chives, horseradish or applesauce. Enjoy!
Storage: If preparing ahead, it is recommended to complete steps 1-3 and then scoop the mixture into patty shapes, place them directly in a freezer safe container and store them in the freezer until ready to serve. Then you can fry them before serving so they are fresh, hot and crispy! Store in the freezer for up to 60 days.