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:
- apple sauce
- creme fraiche (or sour cream or dripped yogurt)
- capers
- ketchup (my kids’ favorite)
Tip Instead of potatoes, try shredded zucchini, parsnip, or carrot, or a combination of these. I’ll be trying this later in the week and hopefully share great results.
Comfy Belly
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)
Method
- 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.
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Hi Erica,
This looks delicious!
Thanks for linking it to the “Real Food Holidays | Hanukkah” blog carnival.
Thanks for the timely recipe. Happy Hanukah! Plan to make a similiar recipe for tonight and leave out flour, matzoh meal, as well. My kids and husband love it with apple sauce and they are usually half eaten by anyone near while they are cooking, including the cook!
Has anyone tried using kohlrabi? I don’t eat potatoes and kohlrabi has a very mild flavor, more so than turnips or rutabagas even though it is in the same family.
Great recipe, and thanks for the step-by-step! These are one of my favourite treats!
These latkes look so delicious and crispy… just like they should be!
They were really delicious, but I found that they were a bit to salty. Next time I would use 1 teaspoon of salt instead.