Potato Latkes*

Talk about a dish that evokes powerful memories.  Latkes (potato pancakes) bring it on strong! I can still smell my mom’s latkes cooking and remember clearly how there would hardly be any left by the time the plate of latkes made it to the table! This ranks in my top three of Jewish dishes , right up there with homemade challah and chicken soup with matzah balls.

I am a purest when it comes to latkes, which means I favor the original.  No fancy sweet potato or leek and zucchini latkes for me on Chanukah, only the real thing! These latkes are exceptionally light and crispy; do not skip the important step of beating the egg whites separately as this will make your latkes have a phenomenal texture and crunch. For a dairy or parve meal, serve with organic applesauce and sour cream;  for a meat meal, serve with organic apple sauce.  If you have experienced grayish- blackened potato latkes, have no fear. This technique eliminates that ugly issue.  Using a food processor will even further help to prevent this from happening. You can easily double this recipe for a bigger batch.  Scroll to bottom of post for the printable version.

• 1 pound  (about 3 large) Idaho or russet potatoes, preferably organic
• 1/2 cup finely chopped or grated onion
• 2 omega 3, free range eggs, separated, room temperature
• ½-3/4 teaspoons of kosher or sea salt
• four turns of freshly ground pepper
• ¼ teaspoon baking powder
• 1-2 tablespoon unbleached all purpose flour, as needed
• up to 1 cup grapeseed, canola or olive oil (use in 1/3 cup increments as needed)

Preheat oven to 250°F.

Peel potatoes and coarsely grate by hand or in a food processor, transferring to a mesh strainer/sieve, rinsing the grated potatoes well with cool water until the water runs clear. Thoroughly drain the water by pressing on the potatoes. Wrap and roll the grated potatoes and onion in a kitchen or paper towel and dry thoroughly. Press tightly to remove as much water/juice as possible.

Transfer potato mixture to a bowl and stir in egg yolks, salt, pepper and baking powder.

In a separate bowl beat the egg whites until soft/stiff peaks have formed. Gradually fold into the egg yolk/potato mixture, adding flour as needed if the mixture has too much liquid.

Heat oil in a large nonstick pan over medium-high heat until hot, but not smoking. Working in batches of 4-5 latkes, spoon 2 tablespoons of potato mixture per latke into the pan, spreading gently with a fork. Reduce heat to medium and cook until golden, about 5 minutes. Turn latkes over and cook until the other side is golden, about 3-5 minutes more. Transfer to paper towels to drain. Season the latkes with salt, if needed.

Add more oil to pan as needed to cook the remaining latkes. Keep latkes warm on a wire rack set in a shallow baking pan in a pre-heated oven or in a warming drawer.

*Parve; non-dairy

Serves about 4-6

Potato Latkes*

 

Print

Talk about a dish that evokes powerful memories. Latkes (potato pancakes) bring it on strong! I can still smell my mom’s latkes cooking and remember clearly how there would hardly be any left by the time the plate of latkes made it to the table! This ranks in my top three of Jewish dishes , right up there with homemade challah and chicken soup with matzah balls.

Author: Karen Abir

Recipe type: Shabbat & Holiday, Vegetables & Salads

Cuisine: Parve; non-dairy

Serves: Serves 4-6

Ingredients

• 1 pound (about 3 large) Idaho or russet potatoes, preferably organic
• ½ cup finely chopped or grated onion
• 2 omega 3, free range eggs, separated, room temperature
• ½-3/4 teaspoons of kosher or sea salt
• four turns of freshly ground pepper
• ¼ teaspoon baking powder
• 1-2 tablespoon unbleached all purpose flour, as needed
• up to 1 cup grapeseed, canola or olive oil (use in ⅓ cup increments as needed)

Instructions

1. Preheat oven to 250°F.
2. Peel potatoes and coarsely grate by hand or in a food processor, transferring to a mesh strainer/sieve, rinsing the grated potatoes well with cool water until the water runs clear. Thoroughly drain the water by pressing on the potatoes. Wrap and roll the grated potatoes and onion in a kitchen or paper towel and dry thoroughly. Press tightly to remove as much water/juice as possible.
3. Transfer potato mixture to a bowl and stir in egg yolks, salt, pepper and baking powder.
4. In a separate bowl beat the egg whites until soft/stiff peaks have formed. Gradually fold into the egg yolk/potato mixture, adding flour as needed if the mixture has too much liquid.
5. Heat oil in a large nonstick pan over medium-high heat until hot, but not smoking. Working in batches of 4-5 latkes, spoon 2 tablespoons of potato mixture per latke into the pan, spreading gently with a fork. Reduce heat to medium and cook until golden, about 5 minutes. Turn latkes over and cook until the other side is golden, about 3-5 minutes more. Transfer to paper towels to drain. Season the latkes with salt, if needed.
6. Add more oil to pan as needed to cook the remaining latkes. Keep latkes warm on a wire rack set in a shallow baking pan in a pre-heated oven or in a warming drawer.

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