Potato Latkes Recipe Potato Pancakes Recipe

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Potato Latkes Recipe



For variety, swap in part shredded carrot, zucchini, fennel, or finely diced onion.  A bit of crushed or powdered garlic can be a quite wonderful addition as long as you are careful not to burn, or do try a little minced fresh thyme or rosemary. I generally offer sour cream and applesauce as condiments, but if the pancakes are done right, no one embellishes them. I aways place the raw shredded vegetables in a clean dish towel and wring out as much liquid possible so my pancakes will be crisp.  I find Idaho to be less watery than Russets, but that could be more about the difference of locally grown and freshly harvested versus imported.  You can vary this recipe by adding one more egg and another tablespoon of flour.  I never salt until the very end when the latkes have been moved to a rack but are still hot and then, onion salt is my favorite.

Basic Recipe
1 pound of potatoes
1 tablespoon flour or potato starch flour
1 teaspoon onion powder
zest of one lemon
1 large egg, well beaten
cooking oil
unsalted butter
onion salt

Instructions
1. Peel the potatoes or scrub the skins clean. Grate or shred. I like the long strands you get from placing the potato on its side and using the wide-hole disc of a food processor.
2.  Place 1/2 to 1/3 of the potatoes at a time in a towel and wring out or pat out as much water as possible.
3. Place the potatoes in a bowl.
4. Combine the flour, onion powder and lemon zest. Add to the potatoes and toss well.  I use my hand to toss.
5. Heat a Dutch oven filled with 1/2" of oil and 1 tablespoon of butter over a medium to medium high heat.  Adjust the temperature to bring the oil to just below the smoking point.  You can test for readiness with strand of potato.
6.  Arrange a wire rack over a rimmed baking sheet pan and set aside to accept the cooked latkes.
7.  Working in batches, drop the potato mixture by the 1/3 cup into the hot oil - about 4 per batch.  Cook until golden brown and crisp on the bottom.  Flip and cook the opposite sides until cooked through and crisp.
8.  Drain on the prepared rack.  Season while still hot with salt or onion salt.