## Classic Potato Latkes with Sour Cream and Applesauce
### Introduction
Rejoice in the time-honored tradition of making Classic Potato Latkes. This simple yet delicious dish of golden, crispy potato pancakes served with sour cream and applesauce is a must-have. Perfect not only for festive occasions, but also for those days when you simply crave a savoury, satisfying meal.
### Why Make This Recipe
There’s something truly comforting about these classic potato latkes. The crispy exterior, the soft and tender interior, and the perfect blend of salt and pepper make every bite simply irresistible. Paired with the tang of the sour cream and the sweetness of the applesauce, it’s a delightful contrast of flavors that will have everyone asking for seconds.
### How to Make Classic Potato Latkes with Sour Cream and Applesauce
It’s surprisingly simple to whip up these golden treats. With basic ingredients and just under 30 minutes, you can have these sitting happily on your dining table. The key is to extract as much moisture as possible from the grated potatoes and onions, ensuring a perfectly crispy latke every time.
### Ingredients
– 4 large russet potatoes, peeled
– 1 medium onion
– 2 large eggs
– 1/4 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper
– Vegetable oil for frying
– Sour cream and applesauce for serving
### Directions
Remember, the key to a great latke is achieving that perfect, golden-brown crust. By following these steps, a crispy and delicious potato latke is guaranteed!
### How to Serve Classic Potato Latkes with Sour Cream and Applesauce
To serve, place the warm latkes on a serving dish with generous dollops of sour cream and a side of applesauce. This traditional serving method is guaranteed to be a crowd-pleaser.
### How to Store Classic Potato Latkes
The leftover latkes can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, preheat your oven to 375°F and place the latkes on a baking sheet. Heat for about 5-7 minutes, or until they are crisp again.
### Tips to Make Classic Potato Latkes
Ensure you squeeze as much water as possible out of your grated potatoes and onion, as this will give your latkes the best possible crunch factor. Also, make sure your frying oil is hot enough before starting to cook your latkes – test it by dropping a little piece of latke mixture into the oil. If it sizzles right away, your oil is ready!
### Variation
For those looking to experiment, consider adding some grated zucchini or carrots into the mix for a vibrant twist.
### FAQs
1. **Can I use a different type of potato for this recipe?** Yes, you can. Yukon Gold potatoes can also make delicious latkes, but russet potatoes are usually used as they’re high in starch and perfect for frying.
2. **Can I prepare the mixture ahead of time?** It’s best to cook your latkes straight after preparing the mixture, as the potatoes can discolor if left too long.
3. **How do I know when my latkes are done?** The latkes will be ready when they’ve turned a beautiful, golden brown color on both sides.
Indulge in this traditional treat, savoring each crispy, tender bite. Enjoy the harmonious combination of sour cream and sweet applesauce as you connect with this time-honored culinary tradition. Happy cooking!