traditional potato pancakes latkes

A very traditional potato latke / potato pancake recipe even your mother would love

traditional potato pancakes latkesMy mom and I had a few traditions: lunchtime wine at the Olive Garden, margaritas at El Paso Café, a Beefeater gin on her birthday, a really nice medium Filet Mignon at Outback, and lunches at Jewish delis. We would always start with a plate of potato pancakes–latkes–with sour cream and apple sauce. We would follow-up with corned beef on rye with mustard but I always look forward to snacking on well-made, traditionally-fried, crispy potato latkes. I’m more of a sour cream guy but I do like a good apple sauce. 

Traditional Potato Latke Classic Recipe
Yields 36
Whenever my mum and I would go to a delicatessen together, we would order a plate of latkes (potato pancakes) with apple sauce and sour cream to start and share. Here's a recipe you can use if you're not close to a good deli.
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Prep Time
10 min
Total Time
45 min
Prep Time
10 min
Total Time
45 min
Ingredients
  1. 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
  2. 1 large onion (8 ounces), peeled and cut into quarters
  3. 2 large eggs
  4. ½ cup all-purpose flour
  5. 2 teaspoons course kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
  6. 1 teaspoon baking powder
  7. ½ teaspoon freshly ground black pepper
  8. Safflower or other oil, for frying
Instructions
  1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  2. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
Notes
  1. Make sure you pat dry the potatoes, use lots of oil, and let it get hot. Nobody likes soggy, greasy, latkes.
Adapted from New York Times Food Cooking
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Note: I am currently on a keto diet — a ketogenic diet — and as I pursue ketosis, I think I am getting super-nostalgic for traditionally-delicious, though high-carb, comfort foods like potato pancakes — potato latkes — and my savoury crêpes. So, please indulge me!

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