Wednesday, December 23, 2009

Latkes (Potato Pancakes)

So I'll be honest here, I don't really know how to pronounce latkes.  When I lived with Eve we made them once and I was struggling to say latkes all night.  I eventually stopped calling them anything at all.  Other than delicious.  I love a crispy potato pancake, and this isn't something you see on menus too often - which means you better learn how to make it at home.  And if you can pronouce the name, please let me know.

The main ingredients in latkes are potatoes and a little bit of onion.  You can use russets, but I happend to have some yukon golds on hand and used them instead.  Two small yukons and half an onion or so.

Using a box grater or grater on your food processor, shred your potatoes and onions.  I highly recommend the food processor method.  I am also lazy.

It annoys me that whenever I use the food processor everything clumps up on one side.  I have issues.

It is important to get as much water out of your potatoes and oniions as possible.  Either squeeze with cheesecloth or drain in a collandar and then use your hands to squeeze out as much liquid as possible.

To a medium bowl add 1/4 cup flour, 1 egg, 1 teaspoon salt, and 1/4 teaspoon pepper.

Whisk together until fully combined.

Add your drained potatoes and mix together with a fork or something other than a whisk (because the potatoes will just get trapped in the whisk, not that I would know).

The potatoes all get coated, but it isn't soupy at all.

In a large cast iron skillet heat two tablespoons peanut oil (or vegetable oil) over medium high heat.

Drop in globs of batter and flatten with your fork/spoon/whatever to make pancake shapes.  Cook about two minutes per side, waiting until golden brown to flip.

Depending on the heat of your pan it may take more time for them to brown.

Now steal a hot one off of the paper towels where they are draining and dig in to make sure they are edible.  They were.  Oh how they were.

I only put them like this on the plate for the picture, I then devoured them with my hands.  John didn't have any.  Maybe I should keep things like that to myself.

Latkes (Potatoes Pancakes)
From Smitten Kitchen

1 large russet potato or two medium yukon gold potatoes (about 1 pound), peeled
1 small onion
1/4 cup flour
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Peanut or vegetable oil, for frying

Shred/grate peeled potatoes and onion in a food processor or on a box grater.  Drain in colander or in cheesecloth, squeezing liberally to remove liquid.
In a bowl, whisk 1/4 cup flour, egg, 1 teaspoon kosher salt salt and 1/4 teaspoon pepper together until a paste forms. Stir in the potato and onion mixture until evenly coated.
In a medium skillet, heat 2 tablespoons of vegetable or peanut oil until hot. Drop teaspoons of mixture into the skillet and flatten itno pancakes. Cook over medium-high heat until the edges are golden brown, about 2 minutes and then flip and cook until golden on the bottom. Drain on paper towels.  Add more oil to pan after a few batches.

No comments:

Post a Comment

Related Posts with Thumbnails