Latkes (Potato Pancakes)
Even my finicky eaters love these crispy, golden-brown potato pancakes. Theyre great for breakfast, lunch, or dinner! You can serve them up with applesauce or sour cream. I confess that sometimes I even slather them with spicy Polish mustard.
Even my finicky eaters love these crispy, golden-brown potato pancakes. Theyre great for breakfast, lunch, or dinner! You can serve them up with applesauce or sour cream. I confess that sometimes I even slather them with spicy Polish mustard.
- Carbohydrate 2.82770832759636 g
- Cholesterol 0 mg
- Fat 0.5625 g
- Fiber 0.0204166669294765 g
- Protein 0 g
- Saturated Fat 0.0728325 g
- Serving Size 1 1 Serving (11g)
- Sodium 1084.50570613796 mg
- Sugar 2.80729166066689 g
- Trans Fat 0.026994375 g
- Calories 10 calories
Step-by-step
- Put the grated potatoes into a colander. Squeeze as much moisture out of them a you can.
- Put the potatoes into a bowl. Add the grated/finely minced onion. Add all the rest of the ingredients except for the oil. Using your hand, mix the ingredients until everything is well blended.
- Meanwhile, heat about 1/2 inch of oil in a skillet. Add the batter by heaping tablespoon into the hot oil. (You may have to flatten them out a bit to get a pancake shape.) Fry until golden brown. Turn over & cook the other side until golden brown as well.
- Remove from pan and drain on paper towels.
- If you can eat them at once, that's great. Otherwise, place them on a baking tray and keep them warm in an oven set to 200 degrees F.
- VARIATION 1: Try substituting a bit of the potatoes with some grated carrots, beets, or rutabagas.
- VARIATION 2: Add a bit of chopped fresh dill or chopped fresh parsley to the batter.
Unlike smooth potato purees that rely on heavy cream for richness, latkes depend entirely on high starch content and direct contact with hot oil for their texture. Russet potatoes provide the necessary starch and low moisture required for crisp edges. Moisture management determines success here, meaning every ounce of liquid must be expelled from the grated tubers before they meet the batter ingredients.
Moisture Control and Frying Mechanics
Press grated potatoes thoroughly inside a fine-mesh colander to eliminate excess water that would otherwise steam the mixture instead of frying it. Maintain a consistent oil depth of one-half inch in a heavy-bottomed skillet to ensure uniform browning across both surfaces without burning the flour binder.Freezing and Reheating Strategies
Batch preparation works exceptionally well for potato pancakes if managed with proper thermal storage techniques. Store cooked pancakes in a single layer inside airtight containers for up to three months in the freezer. Reheat frozen pancakes directly on a wire rack set inside a 400 degrees F oven for 10 minutes to restore exterior crispness without thawing beforehand.
