Popular Year-Round
Potato pancakes, commonly referred to as latkes and traditionally enjoyed during Hanukkah, are a delightful dish year-round. They are frequently accompanied by a variety of toppings, including apple sauce, sour cream, jelly, salt, and pepper. In my family, however, we prefer them with a sprinkle of sugar. It's fascinating how our upbringing influences our tastes, leading us to sometimes question the preferences of those who enjoy different flavors.
A Latke For Every Palate
In today's world, cooking shows attract millions of viewers - people share cherished family recipes online and create YouTube how-to videos. As a result, there's a latke to suit every taste.
Start With The Basic Recipe
They all follow the same basic recipe: Grate by hand or shred by food processor the potato or potato substitute. Squeeze out moisture with a cheesecloth, paper towel, or dish towel. Mix in all other ingredients except the oil. Drop two full tablespoons of batter per latke in a heated, oiled heavy frying pan, and brown on each side for a couple of minutes or less. Since most of the time, lots and lots of latkes are called for when it’s holiday time, heat your oven to 200° and keep early batches warming on paper towel-lined baking sheets.
Variations on a Theme
Over the years I have tested dozens of variations on the latke theme, but just as I always wish I’d ordered chocolate ice cream when I venture away to strawberry or another impulse of the moment, I always gravitate back to the simple potato latke, pure and plain.
Here are the ingredients for my favorite potato latke recipes and a few others that are almost as good or, according to those I have fed over the years, even better.
Perfectly Plain
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil for frying
Zesty Zucchini
3 pounds zucchini tossed with 2 teaspoons of salt after shredding and allowed to stand 30 minutes before squeezing out the liquid
1 1/3 cups plain fine dry bread crumbs
2 large eggs, lightly beaten
1/2 teaspoon dried marjoram
About 1 cup vegetable oil for frying; start with 1/3 cup and add more as needed
Savory Sweet Potato
1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil
Quick Tips
Freeze latkes on a baking sheet, then transfer to a sealable bag or container and freeze for up to 2 weeks. Reheat in a 450°F oven for about five minutes. Forget about them, as I once did, and you will be serving charcoal wafers!
Potato Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven for about 5 minutes.