Crispy Herb-Infused Potato Latkes with Onion

Recipe Collection: Appetizer

Crispy Herb-Infused Potato Latkes with Onion offer a delightful crunch, a vegetarian twist on a classic Jewish dish. Perfect for Hanukkah or any occasion, these latkes are infused with fresh chives and dill, offering a burst of flavor in every bite. Gluten-free and egg-free options can be easily adapted, making them suitable for various dietary needs. Serve them with applesauce, sour cream, or elevate your meal with smoked salmon for a gourmet experience.

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Overview

Experience the ultimate in crispy, golden-brown potato latkes with this enhanced recipe. Infused with fresh herbs and perfectly seasoned, these latkes are a delightful twist on the classic Ashkenazi Jewish dish. Perfect for Hanukkah or any time of the year, serve them with traditional toppings like applesauce and sour cream, or elevate them with smoked salmon and cream cheese for a gourmet touch.

Diet Type

Vegetarian

Allergies

Egg, Gluten

Cuisine

Jewish

Serving Size: 6

Cooking Time: 35 minutes

Ingredients

• 3 Medium russet potatoes, peeled
• 1 Large egg
• 2 Tablespoons (tbsp) all-purpose flour
• 1 Tablespoon (tbsp) onion, grated
• 0.5 Teaspoon (tsp) salt
• 0.25 Cup peanut oil
• 2 Tablespoons (tbsp) fresh chives, minced
• 1 Teaspoon (tsp) fresh dill, minced
• 0.5 Teaspoon (tsp) black pepper, ground

Steps

1. Prepare Ingredients: Gather all ingredients. Slice the peeled potatoes and use a food processor with a grater attachment to shred them. Place the shredded potatoes in a cheesecloth and wring out as much moisture as possible. This step is crucial for achieving crispy latkes.
2. Mix Ingredients: In a medium bowl, combine 2 cups of the shredded, drained potatoes with the beaten egg, flour, grated onion, salt, minced chives, dill, and black pepper. Stir until the mixture is well combined.
3. Heat Oil: In a large, heavy-bottomed skillet, heat 0.25 inches of peanut oil over medium-high heat. The oil should be hot enough that a small piece of potato sizzles immediately when added.
4. Form Latkes: Using a large spoon, drop spoonfuls of the potato mixture into the hot oil. Press down gently with the back of the spoon to form patties about 0.25 to 0.5 inches thick.
5. Fry Latkes: Cook the latkes for 4 to 5 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
6. Drain and Serve: Remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with your choice of applesauce, sour cream, or smoked salmon.

Enjoy your homemade Crispy Herb-Infused Potato Latkes with Onion!