Prep 30 mins
Cook 5 mins
We like to make these every New Year's Eve. Adapted from a recipe that once aired on a holiday special on Food Network, but truly altered to our tastes. I found that it isn't necessary to use vats of oil for these. We started serving these with sour cream and salmon after eating them this way in restuarants in Germany. Cook time is approximate per panful. Serving amount is also a guess - I have never counted how many this makes. Usually, they are gobbled up as fast as I can get them onto the platter.
- 6 -8 large potatoes, peeled
- 1 teaspoon baking powder
- 1 onion, finely grated
- flour, as needed
- oil, for frying,as needed
- salt, to taste
- pepper, to taste
- 1⁄2 cup sour cream or 1⁄2 cup creme fraiche, garnish
- Get out your food processor or sturdy hand grater and using the finest grating holes, shred the potatoes.
- You want them to be so fine that they are mushy.
- Grate your onions in the same manner and mix them with the potatoes.
- Set the shredded potatoes& onions into a mesh strainer set over a bowl and squeeze out all the water you can.
- Don't worry if the potatoes start turning pink or brown- that is just a reaction to the air.
- Dump potato mixture into a bowl and sprinkle with baking powder; mix well.
- Sprinkle in a little flour- a spoonful at a time, mixing the flour into the mixture until your potatoes stick together enough to form a thin patty- they will seem a bit dry (don't be tempted to add an egg - it isn't necessary in this version).
- You don't want too much flour, so try not to add too much.
- Heat a large skillet (to about medium or medium-high) and add about 3-4 Tbsp of oil to the pan- or enough to coat the bottom of the pan well for frying (you will need to add a little more per batch as the oil disappears).
- Form thin patties about 2-3 inches in diameter and slide them into the oil.
- Don't crowd the pan- you should only make a few at a time.
- Fry a few minutes per side until golden brown(adjust heat as needed to keep oil from splattering).
- Remove to a paper towel lined plate using a slotted spoon to drain.
- Season to taste with salt and pepper.
- Serve warm with sour cream and smoked salmon on the side, if desired.
- NOTE: If you prefer more texture to your latkes, shred on a larger hole.
Heather, these are fantastic latkes. My very old La Machine only has large grating holes so I grated the potatoes, then used the steel blade to chop them up a bit to make them a finer shred. They fried up really nice and tasted great with some salt, pepper and sour cream. Your directions were perfect and the serving size is right on....we have enough for leftovers for two, from this family of four. Thanks so much for a very fine recipe!
these were light, crispy and delicious! i did substitute matzoh meal for flour, habit, and it killed me to omit the egg, but this worked out pretty well! the secret, for the novice, is to keep the oil hot but not too hot,you want them crispy with no splattering. thanks heather.
Just like my grandma used to make for me back in Poland. Thank you.