 and that there is enough oil for the pancakes to move freely in the pan. Control of these factors, which takes some practice, yields crispy latkes. I hope you find satisfaction in improving your culinary techniques; as that “Ah ha” moment when you suddenly have both clarity and results is a huge part of the joy of cooking. data-pin-do=)
Potato Pancakes (aka Latkes) by Foodie’s Chef Laura Brennan
September 22, 2017
I hope you saved some of the fresh applesauce that you made from the previous recipe!
These crispy potato cakes are delicious with applesauce and sour cream or for something a bit more ‘fancy’, try them with smoked salmon and crème fraîche. The deliciousness in a potato pancake lies in its crispiness—make sure your pan is heated, that the oil is heated (but not smoking) and that there is enough oil for the pancakes to move freely in the pan. Control of these factors, which takes some practice, yields crispy latkes. I hope you find satisfaction in improving your culinary techniques; as that “Ah ha” moment when you suddenly have both clarity and results is a huge part of the joy of cooking.
- Prep: 45 mins
- Cook: 15 mins
- Yields: 18 – 24 pancakes (depends on size made)
Ingredients
2 ½ -3 pounds russet or Idaho potatoes
1 medium onion (about 5-6 ounces)
2 tablespoons all-purpose flour
2 large eggs, beaten
2 teaspoons kosher salt, plus more for sprinkling
Freshly ground pepper
½ to ¾ cup cooking oil: canola or vegetable oil or peanut oil (it has high smoking point) or clarified butter (it has superior flavor)
Directions
1. Set a small colander or strainer inside a larger bowl. Line the colander with dampened cheesecloth* or a clean dishtowel, rinsed and wrung out.
2. Peel the potatoes. Peel the onion and cut in half. Grate the potatoes and onion halves on a box grater using the largest holes. (You could also do this in a food processor with a grater attachment.) Toss the onion and potato together with the 2 teaspoons of salt. Put the potato/onion mixture in the cheesecloth/towel-lined strainer/colander in the bowl. Draw the edges of the cloth over the potatoes and let sit for 15-20 minutes. The salt will draw moisture out of the grated potatoes and collect in the bottom of the bowl.
3. After 15-20 minutes, draw the edges of the cloth over the potatoes and squeeze, extracting as much liquid as possible. Discard this liquid. Empty the squeezed mixture into the now-empty bowl. Add the beaten egg, the flour and a few turns of freshly ground pepper. Combine thoroughly.
4. Heat a 12 inch (or larger) skillet on a medium flame. Generously coat the bottom of your pan with the cooking medium of your choice. Aim for 1/8 to ¼ inch depth. Work quickly---when the oil is very hot but NOT smoking drop large tablespoons of the potato mix into the pan. Tap gently to spread mixture into an even layer (about 2 ½ to 3 inches in diameter) and repeat. Fill the pan, but do not crowd them. You should be able to gently swirl the pan with the potato cakes loose and following your movement. Fry for 2-3 minutes and flip when the underside is browned. Turn and continue cooking until the second side is browned as well.
5. Use a spatula to remove each cooked cake to a sheet pan lined with paper towels. You can keep them warm by sliding the sheet pan into a warmed oven (200 to 250 degrees). Repeat process, adding more oil to the pan with each subsequent batch. Taste and adjust seasoning to your liking. Most people want more salt and pepper sprinkled on top. Serve hot
Cheesecloth is a loosely woven, gauze-like fabric. It was originally used in making (draining) cheese.
Cheesecloth is widely available and does not have the detergents that may have dried on your dishtowels!
