Potato Latkes

  Posted on February 11, 2010  by Leslie Blythe  No comments

Lovely Latkes

My friend, Jeane, wanted recipes for potato latkes – one regular and the other using sweet potatoes.  How divine!  Right before I went into labor with my second daughter, I ate a whole plate of latkes and a bagel with cream cheese!  Yes, excessive, but I was going into LABOR!

The key to making latkes is to make sure that you sqeeze ALL the liquid out of the potatoes using a tea towel.  Serve them with apple sauce and sour cream.

Trader Joe’s actually make passable latkes in the freezer section.

Potato Latkes

2 lbs russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg beaten
Salt and pepper to taste
Vegetable oil for frying

Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.

Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil.

Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can.

Place the potato mixture on the griddle, flatten with a spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side.

Remove to paper towels to drain.

Serve immediately.

You can also freeze the potato pancakes and crisp them in a 350- degree oven at a later time.

Sweet Potato Latkes

Serves 8 latkes

1/2 medium yellow onion
1/2 lb Yukon gold potato, (about 1 large)
1/2 lb sweet potato, (about 1 medium)
2 Tbs all-purpose flour
1 tsp kosher salt
Pinch cayenne
1 large egg, lightly beaten
Vegetable oil
4 tsp light sour cream
4 tsp beet or regular horseradish
2 to 3 sprigs flat-leaf parsley

Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.
Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.

Heat ¼” oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the remaining batter.

Serve the latkes topped with a small dollop of sour cream and horseradish. Garnish with a parsley leaf. Serve immediately.