Latkes with Chutzpah
Crispy, golden, and bursting with bold flavors, "Latkes with Chutzpah" takes the classic potato pancake to daring new heights! This recipe combines traditional shredded russet potatoes and onions with daring hints of smoked paprika, ground cumin, and fresh parsley for a savory twist you won’t forget. Perfectly fried to a crunchy finish, these latkes are irresistibly seasoned and pair beautifully with tangy sour cream or sweet applesauce. Whether you’re celebrating Hanukkah or simply craving comfort food with character, these latkes bring big flavor and even bigger attitude to your table. Ready in just 35 minutes, they’re a must-try for anyone who loves crispy perfection with a side of flair!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 0.5 cup Matzo meal or all-purpose flour
- 2 tablespoons Fresh parsley, chopped
- 1 clove Garlic, minced
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil (for frying)
- 1 cup Applesauce (optional, for serving)
- 1 cup Sour cream (optional, for serving)
Instructions
Peel the potatoes and grate them on the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Repeat if necessary to remove excess moisture.
Grate the onion using the same box grater. Add the grated onion to a large mixing bowl along with the potatoes.
In a small bowl, whisk the eggs. Pour the whisked eggs into the bowl with the potatoes and onions.
Add the matzo meal (or flour), chopped parsley, minced garlic, cumin, smoked paprika, salt, and black pepper to the potato mixture. Mix thoroughly to combine.
Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4-inch deep. It’s ready when a small piece of the mixture sizzles immediately when added.
Scoop about 2 tablespoons of the latke mixture into your hand and flatten it into a patty about 1/2-inch thick. Carefully place it into the hot oil. Repeat with as many patties as will fit comfortably in the pan without overcrowding.
Fry the latkes for 3-4 minutes per 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 if necessary and allowing it to reheat before frying additional batches.
Serve the latkes warm with applesauce and sour cream on the side, if desired. Enjoy the bold flavors and crispy texture with a little extra chutzpah!
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.1 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1724 mg | 37% | |
*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.
