Magazine article Sunset

Perfect Latkes: Make Crisp Potato Pancakes Every Time

Magazine article Sunset

Perfect Latkes: Make Crisp Potato Pancakes Every Time

Article excerpt

A little potato pancake knowledge goes a long way in December. Hanukkah wouldn't be itself without latkes. Other parties also come to life with potato-pancake appetizers. And the warm, crisp cakes make a great holiday side dish.

But latkes aren't all created equal: Choose a Yukon Gold potato over a russet and your cake is extra creamy on the inside; add another root vegetable and it takes on different flavors. Experiment with our variations to find your favorite formula.

Potato Pancakes

PREP AND COOK TIME: About 45 minutes, plus 30 minutes to soak potatoes

MAKES: 4 to 6 servings

NOTES: You can substitute celery root, carrots, or sweet potatoes for 8 ounces of the potatoes; peel, shred, and add to water in step 1 (see "Better Shredding," page 112). You can also add 1 tablespoon chopped herbs in step 3.

  2 pounds russet or Yukon Gold potatoes, peeled and rinsed
  1 onion (8 oz.), peeled and halved, or 1/4 cup sliced green onions
  2 large eggs, beaten to blend
  3 tablespoons potato starch or all-purpose flour
1/2 teaspoon each salt and pepper About 2 cups vegetable oil

1. Using a hand grater or food processor, shred potatoes, working over a large bowl of cold water or frequently transferring shredded potatoes to water. Shred onion and add to bowl (if using green onion, reserve). Let stand for 30 minutes.

[ILLUSTRATION OMITTED]

2. Drain potato mixture; wipe bowl clean. Follow steps 1 and 2 at right to dry potatoes; return them to bowl.

3. Add eggs, potato starch, salt, and pepper (and green onions, if using) to bowl and mix well. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.