Given that Hanukkah is right around the corner, I thought it would be fun to share this delicious potato pancake recipe.
As my six-year-old daughter describes them, they’re like super thick potato chips, only better! They got a touch of onion, a little egg, and they crisp up so nicely.
I like to serve them with applesauce, sour cream, and a sprinkle of chives.
POTATO PANCAKE RECIPE (LATKES)
Directions:
Russet potatoes make great potato pancakes, but I hate peeling potatoes, so I always use Yukon Golds — this is our special potato! The skin is light and thin, and you can skip right to the grating. Grate the potato with long strokes so you can get long strands. As you finish each potato, move the gratings to large bowl of ice water.
When you are done let the grated potatoes sit in the water for a couple minutes, then scoop them out and spread them out on a hand towel. Set aside the bowl of water, and let it settle. Lay a second hand towel over the top of the grated potatoes, then roll the whole thing up and twist it to squeeze out as much water as you can.
Now go back to the bowl, and carefully pour off the water. There should be a nice layer of white potato starch on the bottom of the bowl. When you’ve gotten as much water as you can out of the bowl, pour in the potato, the diced onion, 1 teaspoon of salt, and the egg (beaten). Mix until the potatoes are nicely coated.
Heat a 12″ skillet on medium heat. You should be able to cook about 4 pancakes per batch without any crowding. Add 2 tablespoons of oil (I like to use high heat safflower oil) to the pan before each batch.
Form the pancakes in the pan by dropping in a large spoonful (about 2 tablespoons) of the potato mix into the pan, and then press down firmly with a spatula to flatten it out. Cook for about 5 minutes per side, until it is golden brown.
I like to serve them hot, as soon as each batch comes off the stove, but if you’d like to serve them all at once, store them on a baking sheet in an oven preheated to 250F,
Total cook time: 40 minutes
Serve with sour cream, applesauce, and chives as garnish.
Ingredients
For the Potato Panncakes
- 1 pound yukon gold potatoes about 3 medium sized potatoes
- ½ white onion – medium sized
- 1 egg
- 1 teaspoon salt
- 8 tablespoons of vegetable oil
For the garnish
- ½ cup sour cream
- ½ applesauce
- 3 tablespoons chopped chives
Instructions
- Grate the potato with long strokes so you can get long strands. As you finish each potato, move the gratings to large bowl of ice water.
- When you are done let the grated potatoes sit in the water for a couple minutes, then scoop them out and spread them out on a hand towel. Set aside the bowl of water, and let it settle. Lay a second hand towel over the top of the grated potatoes, then roll the whole thing up and twist it to squeeze out as much water as you can.
- Now go back to the bowl, and carefully pour off the water. There should be a nice layer of white potato starch on the bottom of the bowl. When you’ve gotten as much water as you can out of the bowl, pour in the potato, the diced onion, 1 teaspoon of salt, and the egg (beaten). Mix until the potatoes are nicely coated.
- Heat a 12″ skillet on medium heat. You should be able to cook about 4 pancakes per batch without any crowding. Add 2 tablespoons of oil (I like to use high heat safflower oil) to the pan before each batch.
- Form the pancakes in the pan by dropping in a large spoonful (about 2 tablespoons) of the potato mix into the pan, and then press down firmly with a spatula to flatten it out. Cook for about 5 minutes per side, until it is golden brown.
Notes
I like to serve them with applesauce, sour cream, and a sprinkle of chives.
Nutrition
