Hanukkah (also known as Chanukah) is from December 1st to the 9th this year, which certainly crept in quickly. Even if you don’t celebrate this holiday, I encourage you to give these a try – they will probably disappear faster than you can fry them. And you don’t need to add flour to them – they’re naturally gluten-free, if that matters to you.
Here are some great topping ideas for potato pancakes:
Tip Instead of potatoes, try shredded zucchini, parsnip, sweet potato, butternut squash, or carrot, or a combination of these. I’ll be trying this later in the week and hopefully share great results.
Potato Pancakes (Latkes)
Ingredients (makes about 25 pancakes)The basic ratio here is 3:1:1 – 3 large potatoes, 1 small onion, 1 large egg, however you can use a bit less egg and onion and they will still come out well. Because I like to make these in big batches, I triple the recipe. So don’t sweat the measurements too much. As for the salt, go down to 1 1/2 teaspoons of salt if you prefer a less salty pancake.
- 3 large potatoes, peeled (Russet potatoes work well)
- 1 large onion (yellow or white)
- 1 egg
- 1 1/2
2teaspoons of salt
- 1/4 teaspoon freshly ground pepper (optional)
- lots of oil for frying (a high heat oil, such safflower or sunflower oil)
- Shred or grate the potatoes and onions using a food processor (if you have one), or a grater. If you’re using a food processor, place the potato (and onion) in the processor sideways to create longer strands.
- Now you want to get rid of the moisture from the potatoes and onions. Place the shredded mix in a strainer that is over a saucepan or bowl – this setup allows it to drip. Or, place it in a cheesecloth or towel and squeeze the moisture out of it (over a sink or bowl). I use the strainer method and press a bowl over the shredded mix to force the liquid out. You probably won’t get it all out, but try to get most of it.
- Whisk the egg, salt, and pepper in a bowl, and then combine it with the potatoes and onions and blend well.
- Add oil to a large frying pan – you’ll want a shallow puddle of oil covering the entire surface of the pan bottom. Heat the frying pan on medium high heat until the oil is hot. To test the oil, place a small drop of water in the oil – if it sizzles, you’re ready.
- With a fork or your fingers, drop small bunches of the potato mixture to form small pancakes in the pan. Press the pancake down evenly. A thinner pancake will come out a bit crispier.
- Once they are brown and crisped on the bottom (about 5 minutes), flip them over to brown the other side.
- When they’re done, place the pancakes on a paper towel on top of a plate to absorb excess oil.
- Repeat until you’re finished with the batter. Continue replenishing the oil – they’ll fry better if you don’t have any bare spots in the pan (cover every spot with oil – even the center). For the best results, maintain a shallow puddle of oil.
- Eat! These are easily refrigerated or frozen and reheated at about 350 degrees F for about 8 minutes.