“Humble yourselves before the Lord, and he will lift you up. . .” James 4:10
Latkes are not just for Hanukkah but anytime you want a crispy, fried potato cake served with applesauce or sour cream.
If you ask my husband, PK, what his favorite food is that I make, he would tell you two things: 1) Fettuccine Alfredo and 2) Latkes…
I make Fettuccine Alfredo quite often since it’s a fast dish to fix on Wednesdays when I need to have something quick because my husband teaches Bible Study. Probably fix it once a month.
On the other hand, Latkes I probably make a couple times a year. Not because they are hard to prepare but because they have to be fried and I’m not super fond of frying foods. Not because they aren’t tasty, because we all know fried food is delicious but mainly because frying food is a big cleanup job . Saying all this, Latkes are totally worth the big cleanup job because they are so terrific and my husband really likes (loves) them.
WHAT ARE LATKES?
Latkes are a type of potato pancake in Jewish Cuisine that is traditionally prepared to celebrate Hanukkah. Since we don’t celebrate Hanukkah in our household, I fix them whenever I am in the mood to … :).
When I was growing up, my mom would make a potato pancake using leftover mashed potatoes. They were good but I think Latkes are so, so good. Almost like a fancy hash brown.
Once in a while, when I’m in a cooking mood, I’ll actually make them loaded, with shredded cheddar and bacon and serve them with sour cream. YUM!!!
Looking for a different but delicious way to prepare your everyday potato? Latkes are the perfect side dish to go with your dinner.
Mama Fawn’ Tips. . .
- Have all your ingredients ready before shredding the potatoes since they turn brown quickly.
- When grating the onion, you want to add the onion juice to the mixture. It gives the Latkes some great flavor.
- After you shred the potatoes, squeeze the liquid out of the potatoes before adding it to the rest of the mixture.
- I use shortening when frying the Latkes but feel free to use any vegetable oil, if you desire.
- To keep the Latkes warm, while frying the rest of them, place in a 200 degree oven.
Latkes (Potato Pancakes)
Course: Side DishCuisine: JewishDifficulty: Easy6
servings10
minutes20
minutesIngredients
2 large baking potatoes, peeled and grated (shred)
1 small onion, grated
2 eggs
1 tsp salt
¼ tsp baking powder
2 tbsp flour
Vegetable shortening or oil
Directions
- In a large mixing bowl, combine the grated potatoes, grated onion, eggs, salt, baking powder and flour. Mix well.
- In a large skillet, over medium-high heat, cover the bottom with a cup of shortening When the shortening is hot and melted, spoon ¼ cup of the potato filling into the hot oil. Using the back of the cup, flatten each latke. Pan fry until golden brown on each side about 3-4 minutes. Remove from the oil and drain on paper towels. Fry the latkes in a few batches. Sprinkle the latkes with salt while it is still hot.
- Serve it the traditional way with applesauce or sour cream. Enjoy!
