Magazine article Sunset

Perfect Latkes

Magazine article Sunset

Perfect Latkes

Article excerpt

Make crisp potato pancakes every time

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 ol 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 ¼ cup sliced green onions

2 large eggs, beaten to blend

3 tablespoons potato starch or all-purpose flour

½2 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.

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

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