[Photo courtesy of Smitten Kitchen]
It’s only the third night of Hanukkah and I’ve been eating latkes (potato pancakes) left and right. Unlike my latke diaries last year, this year I’ve had the pleasure of chowing down on homemade latkes made from fresh potatoes instead of a mix. But since latkes can vary in so many ways – the chef, the method, the potatoes, the oil – it’s time I narrowed down which kind I like best.
I was cruising the food blogs and came across Smitten Kitchen’s potato pancakes recipe. I knew as soon as I saw that droolworthy photo (above) that these were the latkes that would win my heart. The potatoes were shredded like hash browns, mixed with egg, onion and seasoning, and then glopped into little piles of deliciousness waiting to be fried.
As for the oil, she used peanut oil which is great for latke-making. It gives the latkes a better flavor in my opinion. As for the onions, I’m not an onion kind of girl so I’d cut down the amount or omit them altogether. Other than that, this recipe was perfect! They had the right consistency, the right look, and after dousing them in applesauce – Hanukkah was complete.
Happy Latke-kah! Er, I mean Hanukkah!
These latkes come out just the way I like them!
1 lb. potatoes, peeled
1/2 sm. onion, peeled
1/4 C. all-purpose flour
1 lg. egg, lightly beaten
1 tsp. salt
1/4 tsp. freshly ground pepper
peanut oil, for frying
Shred the potato and onion with a grater or food processor. Transfer to a colander and squeeze out all the water/moisture you can. Let stand for 2 minutes, then squeeze dry again.
In a large mixing bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until potatoes and onions are evenly coated.
In a medium skillet, heat 2 Tbs. peanut oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
You can keep latkes warm in the oven for an hour or more. Or you can make them ahead of time, freeze and reheat them in a single layer on a cookie sheet in a 400-degree oven until they’re crisp again.
This recipe is adapted from Smitten Kitchen’s potato pancake recipe.