David the Latke King Firestones Crispy Latkes
Get ready to elevate your Hanukkah celebrations—or any meal—with *David the Latke King Firestone’s Crispy Latkes*! This foolproof recipe delivers golden-brown, irresistibly crispy potato pancakes that strike the perfect balance between fluffy interiors and crunchy exteriors. Grated russet potatoes and onions are the stars of the show, with a clever squeeze technique ensuring every bit of moisture is removed for ultimate crispiness. A touch of baking powder adds airy lift, while simple seasonings let the classic flavors shine. These latkes fry to perfection in sizzling vegetable oil, making them a savory treat that's impossible to resist. Serve them hot, piled high, with a dollop of sour cream or sweet applesauce for the ultimate comfort-food experience. Whether you're celebrating a special occasion or craving crispy indulgence, these latkes are guaranteed to impress!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 0.25 cup All-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Baking powder
- 1 cup Vegetable oil
- 1 as needed Sour cream or applesauce (optional for serving)
Instructions
Peel the potatoes and onion. Grate them using a box grater or the grating attachment of a food processor.
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for crispy latkes.
Transfer the squeezed potato and onion mixture into a large mixing bowl.
Add the eggs, flour, salt, pepper, and baking powder to the bowl. Mix until well-combined.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.
Test the oil heat by dropping a small piece of the latke mixture into it; it should sizzle immediately.
Scoop about 2 tablespoons of the latke mixture into the hot oil and flatten it gently with a spatula to form a pancake. Repeat with additional mixture, being careful not to overcrowd the pan.
Cook each latke for 3-4 minutes on each side, or until golden brown and crispy.
Transfer cooked latkes to a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture, adding more oil to the pan as needed.
Serve the latkes hot with sour cream or applesauce, if desired.
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 13.6 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 212 mg | 16% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4242 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
