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Latkes (Potato Pancakes)

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Latkes (Potato Pancakes)

Cuisine:Jewish

Course:Side Dish

20m prep 24m cook 44m ready

About fourteen 3-inch cakes The high starch content of russet potatoes helps hold the cakes together. Shredded celery root, parsnip, sweet potato, or carrot may be substituted for up to half the potatoes.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 pound russet potatoes (about 2 medium), peeled and shredded (about 2 cups)
  • 1 medium onion, grated
  • 2 large eggs, well beaten
  • 3 tablespoons all-purpose flour or matzo meal
  • 1¼ teaspoons salt
  • ¼ inch or more vegetable oil or butter
  • 1
    • 3 pounds apples, such as McIntosh or Empire
    • ½ cup water or apple juice
    • (2 tablespoons lemon juice, or to taste)
    • (One 3-inch cinnamon stick or ½ teaspoon ground cinnamon)
    • ¼ to ½ cup white sugar, brown sugar, or maple syrup, to taste
    • (2 tablespoons butter, softened)
    • (1 teaspoon vanilla)
    Sub-recipe steps
    1. Peel, core, and chop: 3 pounds apples, such as McIntosh or Empire
    2. Combine the apples in a heavy-bottomed saucepan or pot with: ½ cup water or apple juice; (2 tablespoons lemon juice, or to taste); (One 3-inch cinnamon stick or ½ teaspoon ground cinnamon)
    3. Cover and simmer, stirring occasionally, until the apples are soft and falling apart, 20 to 30 minutes. Stir in: ¼ to ½ cup white sugar, brown sugar, or maple syrup, to taste
    4. Increase the heat to medium and cook uncovered, stirring frequently, until the applesauce thickens. For a smooth sauce, puree with an immersion blender or in a regular blender. If desired, stir in: (2 tablespoons butter, softened); (1 teaspoon vanilla)
    5. Serve warm or cold. To serve as a dessert, pair it with: Crème Anglaise or vanilla ice cream
  • Sour cream or Greek yogurt
  • Minced chives

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 pound russet potatoes (about 2 medium), peeled and shredded (about 2 cups)
  • 1 medium onion, grated
  • 2 large eggs, well beaten
  • 3 tablespoons all-purpose flour or matzo meal
  • 1¼ teaspoons salt
  • ¼ inch or more vegetable oil or butter
  • 1 Applesauce
  • Sour cream or Greek yogurt
  • Minced chives

Let's Cook

  1. Step 1.

    Wrap in a clean kitchen towel and wring to squeeze out as much moisture as possible: 1 pound russet potatoes (about 2 medium), peeled and shredded (about 2 cups); 1 medium onion, grated

  2. Step 2.

    Combine in a bowl with: 2 large eggs, well beaten; 3 tablespoons all-purpose flour or matzo meal; 1¼ teaspoons salt

  3. Step 3.

    Preheat the oven to 200°F. Heat in a large heavy skillet over medium-high heat until hot: ¼ inch or more vegetable oil or butter

  4. Step 4.

    Place spoonfuls of the potato mixture into the skillet, in batches, and form them into 3-inch patties about ¼ inch thick. Brown on the bottom for about 4 minutes, reducing the heat to medium if necessary to prevent scorching. Turn and brown the second side until crisp, about 4 minutes more. Transfer to a plate or rimmed baking sheet lined with paper towels and keep warm in the oven while frying the remaining latkes. Serve at once with: Applesauce; Sour cream or Greek yogurt; Minced chives

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