Thursday, April 29, 2010

Potato Latkes

potato latkes

These Eastern European treats can best be described as 
fried potato pancakes.
Traditionally served at Hanukkah, latkes make wonderful treats for any time of the year and any time of the day or night!
Try them with applesauce and sour cream-
the most traditional way to serve them.

2 & 1/2 pounds russet (baking) potatoes
1 medium yellow onion, grated
2 eggs
2 Tbsp AP flour
1 tsp salt
1/4 tsp ground pepper
1/4 tsp baking powder
1 to 2 cups vegetable oil, for frying
1 cup applesauce
1 cup sour cream

Using a box grater, coarsely grate the potatoes.
Watch your fingers!
Place the potatoes in a colander lined with a clean kitchen towel or cheesecloth and let the potatoes sit for at least 10 minutes to release some of their liquid.  Pick up the four corners of the towel and bring them together, then tightly wring the towel in the sink so that any extra liquid is squeezed from the potatoes.

Transfer the potatoes to a medium mixing bowl and add the grated onion, beaten eggs, flour, salt, pepper, and baking powder.  Using a wooden spoon, stir until thoroughly combined.

In a large skillet over medium-high heat, add 1 cup of oil to the pan.  When the oil is hot, spoon the potato mixture, 1/4 cup at a time into the skillet to form individual cakes.  Using the back of a spoon, flatten each latke so that it resembles a pancake.   Cook until golden brown, about 2 to 3 minutes.  Using a metal spatula or tongs, carefully flip the latkes over, making sure to watch out for any splattering oil  Cook the latkes until the second side is golden brown and crispy, about 2-3 minutes.

Remove the latkes from the pan and set aside to drain on a paper towel-lined baking sheet.  You can keep them warm in the heated oven while you cook the remaining latkes.  Add more oil as needed and continue to fry the latkes in batches, making sure not to overcrowd the pan.

To serve, place a dollop of applesauce and sour cream in the center of each latke.  Serve warm.

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