How to Make Crispy Potato Latkes – Hannukah Potato Pancakes – Classic and Delicious

I’m Anthony Ashmore the Hamptons homecook I’ve always wanted to make potatolatkes I never really had the chancebecause I’m Italian and although I havea lot of Jewish friends I’ve always beenreally envious of their Passover andHanukkah dinners just the beef brisketthe latkes the applesauce it all soundedso good so with apples onions andpotatoesthis is my version of potato latkes sowe’re going to start with a russetpotato which is also known as an IdahoPotato and we’re just going to use thelarger holes in the grater and we’regoing to grate down to Idaho potatoes ifyou google them online they’re easilysort of found to be the best fryingpotatoes so even if you’re gonna makefrench fries or hashbrowns or somethingso that’s two potatoes that we’ve gradedinto our Bowl next we have an onion thisis just a regular Spanish onion andwe’re gonna grate the whole thing onionsadd a really great flavor and make allthe difference in the world next this isa peeled lady apple also online and saidthat they fry the best fried apples werelike a really old-fashioned recipe sothere are our potatoes are apples andour onions just a little bit of asqueeze of lemon juice so the potatoesdon’t don’t turn graynext we’re gonna add some sea salt andput our mixture into a strainer and justadd some sea salt and combine and tossand start to squeeze you know make sureyou have really clean hands and justkeep squeezing and squeezing and thenfor about 10 minutes let it sit and lookat all the water that comes out of itthis is the difference between having acrispy potato latke or not so we’regonna get rid of the water leave thestarch at the bottom and we’re gonnastart with a half a tablespoon of bakingpowder 1/4 of a cup of matzo meal now Iadd one egg and then one egg whitebecause I wasn’t making a ton of latkesthis was only for three peopleso one egg and one egg white next addsome salt and some pepper it’s importantto have it seasoned wellnext we’re gonna go ahead with a scissorand chop some scallion now I watch anold Jewish grandmother make it this wayrecently so I have to say that althoughit’s not traditional it was for her andman what a flavor they impart into thelot cuz I love green onion if you watchthe show you know I tend to use them alot anyway so I didn’t need an excusenext not traditional at all but adoboagain if you’re gonna watch this showyou got to get used to itdoesn’t have a flavor it just brings outthe natural flavor of whatever you addit to I love working with adoboyou just can’t over use it about twotablespoons of melted butter and nowwe’re just gonna pick off some pieces offresh dilland that’s our mixture we’re gonnacombine it together really well we wantit to have a nice thick consistency butwe don’t want it to dry and we don’twant it too wet we do want it nice andthick nice and thick so as you can seeyou want to be able to pick it up sortof like with an ice-cream scooper whenyour spoon so that it forms a nicecohesive pancake or ball when you fry itso that’s readywe have vegetable oil heated in a panand I took about an ice cream scoopsighs flatten it out just to touch andwe’re gonna fry these for about eight to10 minutes on a very high cookingtemperature we don’t want them to burnwe want them to get golden brown andbeautiful I noticed it took me abouteight to ten minutes while frying themand when we start to see that thebottoms get golden we’re gonna flip itover that one wasn’t ready whereas ifthis one was so just be careful so youdon’t have a grease fire and you flip itover now these are thicker than typicallatkes but the woman I watched who was aJewish grandmother in Brooklyn she madethem like hockey pucks and it inspiredme to make it a little bit thickeralmost like a crab cake consistency nowyou can make them thinnerit just means use less batter andflatten it out more but the recipe wouldbe the same and quite honestly they weredelicious this way they were so good sonow we just want to get from the nicefry on each side we want each side toget nice and golden we want the potatothe apple and the onion to get cookedboth inside and out of our latkes soagain I’m gonna check it and that one’sdone which we’re gonna put on some papertowel and when they’re done frying youhave absolutely gorgeous potato latkesfor your holiday table or even just aweeknight meal the edges get so crispyhere we top it with a little bit of seasalt right out of the oil you can seethe green onion so we’re gonna top itwith fresh dill fresh scallion and somesour cream literally one of my favoritethings that I’ve ever made in my kitchenwhether it’s Hanukkah or just aweeknight I hope you enjoy this recipehappy holidays from the Hamptons homecookyou