A very traditional potato latke / potato pancake recipe even your mother would love
December 17, 2017
My 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.
- 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
- 1 large onion (8 ounces), peeled and cut into quarters
- 2 large eggs
- ½ cup all-purpose flour
- 2 teaspoons course kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- Safflower or other oil, for frying
- 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.
- 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.
- 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.
- Make sure you pat dry the potatoes, use lots of oil, and let it get hot. Nobody likes soggy, greasy, latkes.
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!