Wednesday, 18 February 2015

Potato Latkes

These are a family favourite in my house and not a holiday can go by without including them on the breakfast menu!! We also like to have them when we are camping now too. We like to eat them with sour cream and ketchup.

3 or 4 large baking potatoes

1/2 to 3/4 cup finely grated onion

3 large eggs, beaten

2 teaspoons salt

Freshly ground white pepper, to taste

1/2 teaspoon baking powder

2 to 4 tablespoons flour as needed

Vegetable oil for frying


1. Grate the potatoes into a large mixing bowl. You should have about 4 cups grated potatoes. Cover them with water and let soak for at least 15 minutes (or up to 1 hour) to remove the excess starch. Rinse the potatoes and drain well, squeezing them with your hands to remove excess moisture.

2. Combine the grated potatoes in a mixing bowl with the onion, beaten eggs, salt, pepper, baking powder and 2 tablespoons flour. Stir well. Add more flour if too much liquid accumulates in the bottom of the bowl.

3. Pour the oil into a large frying pan to a depth of 1/8 to 1/2 inch, and heat. When the oil is hot but not smoking, gently drop the potato batter by the large spoonful into the hot oil, pressing down on them lightly with the back of the spoon to form thin pancakes about 2 1/2 inches in diameter, keeping the latkes about an inch apart. Fry the latkes until they are light golden on one side, then turn and cook them until light golden on the other. Remove them to a paper towel-lined platter to drain, blotting off excess oil as they cool.

4. Repeat until all the batter is used up, adding a bit more flour to the mixture as more liquid starts to collect in the bowl, and squeezing out the extra liquid. Skim the surface of the oil to remove any floating potato bits, which can burn and give the oil an off-flavor. Discard the oil and use fresh oil as needed.

5. When the latkes are cooked and cooled, transfer them in a single layer to baking sheets. Place the baking sheets in the freezer and freeze until the latkes are hard. Transfer the frozen latkes to freezer storage bags. They can be kept frozen for up to 2 weeks.

6. When ready to serve, preheat the oven to 425. Arrange the frozen latkes on baking sheets, in a single layer without crowding. Bake for about 15-20 minutes, turning once, until deep golden brown. Drain briefly on a paper towel-lined platter. Serve hot.

Serves 4.

Print Recipe:Potato Latkes

Grate potatoes.

Cover grated potatoes with water and let soak for 15-60 minutes. 

Rinse and drain well.

Squeeze out potatoes with your hands to remove excess liquid.

In a bowl combine with potatoes, onions, eggs, salt, baking powder and 2 Tablespoons of flour.

If too much liquid accumulates in the bowl add more flour.

Heat oil in a frying pan. Place a large spoonful of potato in the hot oil. Pressing down on them lightly with the back of the spoon to form thin pancakes, about 2 1/2 inches in diameter.

Cook until golden brown and then flip, Remove cooked latkes to a paper towel lined cookie sheet. 

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