Potato Pancakes (Latkes)
Total Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
12 pancakes
- 1 pound (about 1 large) Russet or Idaho (baking) potato, peeled
- 1 small (about 4 ounces) yellow onion, peeled
- 1/4 cup potato starch or all-purpose flour
- 1 teaspoon kosher salt
- A few grinds black pepper
- 1 large egg
- Peanut or vegetable oil, for frying
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Preparation
Step 1
In a food processor or on the large holes of a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a lint-free towel and wring out as much liquid as possible. Let stand for 2 minutes, then wring it out again.
Step 2
Transfer wrung-out potato and onion shreds to a large bowl, and add potato starch, salt, and pepper and toss to coat strands. Add egg and mix until evenly coated.
Step 3
Place your empty skillet over medium heat and heat for 2 minutes. Increase the heat to medium-high and pour 1/4-inch of oil into the pan. Let it heat a full minute before adding your first latke.
Step 4
You can form your latkes in one of two ways: In packed tablespoons or, as I prefer, to use a fork to twirl some strands around it, as if it were spaghetti. Transfer to the heated oil and carefully lower in the pan. Repeat with more pancakes, spacing them out. Flatten them slightly if you prefer a thinner latke. Cook the latkes until the undersides are browned, about 1 1/2 minutes; then carefully flip and cook until equally colored on the second side, about 1 minute.
Step 5
Transfer latkes to paper towels to blot excess oil. Repeat with the remaining potato mixture.
Step 6
To keep latkes warm: Heat oven to 175°F and keep a large baking sheet inside. Cover it with foil for easier cleanup. As you fry the latkes, drain them briefly on towels and transfer to this tray in the oven.
Step 7
Do ahead: Latkes are a do-ahead-er’s dream. Cooked, they keep well in the fridge for a day or two, or in the freezer, well wrapped, for up to two weeks. Reheat them on a baking sheet — no need to defrost first — at 375°F until they’re crisp all over again. If you’re making them with the intention of freezing them for later, cook them for a minute less so the color is a touch lighter. This way when they re-toast in the oven, they won’t get too dark.
Step 8
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Chef's notes
Russet or Idaho potatoes only:
The best latkes are made with starchy baking potatoes, which give us textured edges and as much lightness as you can get from a knot of potatoes enrobed in batter and fried in oil. If you’re in the UK, my understanding is that Maris Pipers are the closest equivalent.
Coarsely grated:
For warp speed and an appreciation of intact knuckles, I like to grate my potatoes in a food processor.
Well-seasoned:
Salt and pepper, please.
Potato starch and egg for binder:
In addition to an egg, I prefer potato starch instead of flour as the binder in my latkes.
Latkes are best small:
In my humble opinion, a latke should be one or two bites at most.
Do not skimp on the oil:
My favorite oil for latkes is peanut oil, but if nut allergies are a concern, any high heat-friendly vegetable or sunflower oil will work.
Scale up as needed:
I routinely 5x this recipe to use a whole 5-pound bag of potatoes for a party.
Go ahead; make them in advance:
Latkes reheat fantastically.
