Potato Latkes
Latkes, a type of potato pancake, are a classic dish in Jewish cooking. Serve these latkes with applesauce, sour cream and green onions.
Ingredients
2 lb. russet or German Butterball potatoes
2 eggs, lightly beaten
¼ cup minced onion
1 clove garlic, minced
3 Tbsp. all-purpose flour
1 Tbsp. each chopped fresh thyme & sage (or 1 tsp. each dried)
Sea salt and pepper to taste
Pinch of cloves
3-4 Tbsp. local sunflower oil
Applesauce and sour cream, for serving
Directions
Peel potatoes and grate them into a bowl of cold water. Let them sit in the water while you prepare the rest of the ingredients.
In a large bowl, mix the eggs, onion, garlic, flour, thyme, sage, salt, pepper and cloves.
Drain potatoes into a colander and rinse to remove starch. Roll potatoes in a clean dish cloth and press as much liquid out as you can. Add the dried potatoes to the bowl and mix with the rest of the ingredients.
Heat a tablespoon (or enough to coat pan) of sunflower oil in a large, heavy skillet over medium-high heat. In batches, drop latkes by large spoonfuls into the hot skillet, leaving enough room to flip them when they’ve browned after about 5 minutes. After flipping, press them down lightly and cook until browned on other side. Repeat with remaining batter. Hold in a warm oven if you wish. Serve hot with apple sauce and sour cream.
Suggestions
Note: Latkes freeze really well after they’re cooked. When cool, stack with freezer paper between layers and pack into freezer bags. They’ll keep three to six months in freezer bags or longer if vacuum sealed. You can pop them straight from the freezer onto a hot skillet or bake until they’re hot.
Read more about potatoes in Cooking Fresh with Potatoes: Part 1 and Part 2.
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