Refreshing my favourite recipe for dead-simple potato pancakes is a Hanukkah tradition. However, retelling the same recipe yearly wouldn’t make for an engaging story. These pancakes seem to improve with each attempt as I make subtle adjustments to perfect them.
Check out my latke-making process on YouTube!
This year, I reconciled with my cast iron frying pan and cooked apple latkes. From now on, I will exclusively use this pan for cooking latkes due to its incredible browning abilities and non-stick properties with minimal oil. Additionally, I noticed that the latkes were a bit too salty, which I had previously observed last year but had forgotten until now. I plan to remember this for next year.
In my persistent and fanatical endeavour to fashion latkes resembling the flying spaghetti monster or tiny heaps of rope mops, I made another endeavour to produce the lengthiest potato strands conceivable by inserting them sideways into the feed tube of my food processor. Not only does the food processor save a significant amount of time, but it also produces rougher and more conspicuous strands.
Afterwards, I abandoned a sieve-pressing method and switched to squeezing with a cheesecloth. It’s incredible how long it took me to realize that cheesecloths are much more effective (twist until all excess liquid is gone) and incredibly easy to hand-wash, mainly because no washing is needed. Even the smallest piece of cheesecloth does the job perfectly.
In conclusion, if you believe latkes are exclusively reserved for Hanukkah, you are truly missing out. I have yet to find a more perfect base for a poached or fried egg than a latke; even home fries, a distant and inferior relative, pale in comparison. Moreover, the convenience of preparing latkes in advance and reheating or crisping them up in the oven makes them an ideal brunch dish accommodating to any schedule.
Alternatively, they can be served as an appetizer. One can envision them being enhanced by various toppings, such as garlicky aioli or apple chutney. However, as depicted, we opted to maintain their rustic appeal by pairing them with creme fraiche and caviar.
And now, I’m going to warm up some food leftovers I didn’t tell our relatives about when they visited yesterday. I guess I’m kind, but not that kind.
One year ago, I shared a recipe for Slice-and-Bake Cookie Palette. Two years ago, my Parmesan Black Pepper Biscotti recipe was posted. Today, I present to you my recipe for Potato Pancakes / Latkes. This recipe yields 12 servings and only takes 30 minutes to make. Here are some updates since 2017: I occasionally include one teaspoon of baking powder in the flour for an extra lift. Additionally, I use 1/4 cup of potato starch instead of flour for a lighter, crispier texture. This change also makes the dish gluten-free.
Roughly speaking, my recipe calls for one pound of russet or baking potatoes, one small onion, a large egg, a quarter cup of flour, a teaspoon of salt, and a generous pinch of black pepper. The yield depends on the size of the latkes you make; I prefer them small (about three inches in diameter) and typically get around twelve per batch.
However, if you prefer a traditional recipe, here’s one for you:
Ingredients:
– 1 large baking potato (1 pound), peeled
– 1 small onion (4 ounces), peeled
– 1/4 cup all-purpose flour or potato starch
– 1 teaspoon baking powder (optional)
– 1 teaspoon salt
– A few grinds of freshly ground pepper
– 1 large egg
– Peanut oil for frying
Coarsely shred the potato and onion using a food processor or large holes in a box grater. For longer strands, position the potato horizontally in the food processor’s chute. Transfer the shredded vegetables to a colander or wrap them in a cheesecloth sling. Squeeze out as much moisture as possible and allow to sit for 2 minutes before squeezing again.
Whisk together flour or starch, baking powder (if using), salt, pepper, and egg in a large bowl. Add the potato-onion mixture and stir until every piece is evenly coated.
Preheat the oven to 175 degrees and line a big baking sheet with foil.
Heat 2 tablespoons of oil in a medium skillet until it shimmers. Use a spoon to flatten packed tablespoons of the potato mixture and drop them into the skillet. Cook the latkes over moderate heat until the edges turn golden, which takes around 1 1/2 minutes. Flip them and cook until the bottom turns golden, approximately 1 minute. Use paper towels to drain and place them on a prepared tray. Keep them warm in the oven after transferring the tray. Repeat the process with the remaining potato mixture and add more oil to the skillet if needed.
Make ahead: Latkes are a dream for those who like to prepare beforehand. Once cooked, they can be stored in the refrigerator for a day or two or in the freezer for up to two weeks when adequately wrapped. To reheat them, place a single layer on a baking sheet and bake at 350 degrees Fahrenheit until crisp again. Additionally, if you find they were slightly undercooked or didn’t brown as desired, the oven can help compensate for this.
