Depending on the household you grew up in, you may have either had Potato Pancakes or Latkes (LOT-kahs) on your family dinner tables. Although what those Potato Pancakes you had were called may have been partially contingent on your family's culture. If you were Polish, they may have been called Placki; if you were Swedish, they may have been called Rarakor; if you were German, they may have been called Kartoffelpuffer; or if you were Irish, they may have been called Boxty. Although growing up in a Polish and Irish household, they were just called Potato Pancakes. But regardless of the cultural name variations for potato pancakes they differ greatly from latkes. On the simplest level, the significant difference between the two are in their preparation and texture.
In general, potato pancakes are made with either leftover mashed potatoes or with potatoes grated on the smaller/finer holes of a grater. Resulting in a pancake having a softer, fluffier texture. On the other hand, the potatoes for latkes are generally grated into larger shreds using either the large hole side of a grater or a food processor. As a result, the fried latke has a crunchier, crispier texture. While there are ingredient similarities between the two, their finished looks and thicknesses differ.
When some people think of Latkes, they think of Hanukkah. As Latkes are one of the fried foods traditionally served during the Hanukkah holiday season. But when I think I Latkes I think of them as year round appetizers or side dishes. So ,just in case any of you were wondering why I would post a recipe for Latkes in May rather than in December, now you know. I haven't yet lost my mind in this stay-at-home world we are currently living in.
Served with sides of applesauce (homemade or store bought), sour cream (my personal favorite), as well as some smoked salmon or gravlax, Latkes are a crowd pleaser. And, if by chance, there are any leftover, they are equally delicious for breakfast when topped with a perfectly poached egg.
Traditionally Russet (baking) potatoes are used to make latkes, although nowadays you will find recipes calling for the use of Yukon Gold potatoes. Either one will work, I just happen to be partial to Russets. Where this recipe departs from the more traditional Latkes is in the use of shallots rather than onions. Not finely or coarsely grated shallots, but very, very thinly sliced shallots separated into their shallot rings. You may never use use onions again after you taste the flavor shallots bring to these Latkes.
One of the keys to a crispy Latke is in how the potatoes are prepared. After the potatoes are peeled and coarsely grated, they are rinsed in warm water, not once, but twice. Rinsing helps to release much of the starch in the potatoes. The rinsed grated potatoes are then wrapped in a light weight towel (like a flour sack towel) or in cheesecloth and squeezed until all of the liquid has been released. You want your grated potatoes to be as dry as possible. Because you want your Latkes to be as crisp as possible.
Eggs and flour help to bind the grated potatoes and sliced shallots together. Melted butter, kosher salt, black pepper, and baking powder give the Latkes added flavor.
Small mounds of Latke batter are fried in either vegetable or canola oil (I use vegetable oil, but both work) for 2-3 minutes per side or until golden brown.
To keep the Latkes crisp and warm while you frying up each batch, place them in a preheated 250 degree (F) oven on a large baking sheet lined with a cooling rack.
Traditionally Latkes are served with sour cream and/or applesauce. Although some people actually like ketchup on them.
Without a doubt Latkes are a labor of love. Which is why some make them only once or twice a year or avoid making them at all. So it begs the question. Are they really worth all the time and energy that goes into making them? Absolutely YES! And because they easily re-crisp up in a 350 degree (F) oven, they can be made early in the day and served later in the late afternoon or early evening. Open up some great bottles of white or sparking wine when you serve them is optional. However, after you watch everyone's reaction to the platter of latkes, you might actually conveniently forget all that went into making them. Okay, maybe that temporary lapse in memory doesn't come until you take a bite of one. If you save a couple of them for yourself for the next morning and top them with a poached egg, you won't even care how long it took you to make them. You might even start planning when you are going to make them next. I am guessing it will be sooner rather than later.
Latkes
Make 18-20 2" sized latkes
Ingredients
2 1/2 pounds (1.13 kg) Russet Baker Potatoes, peeled, and coarsely grated
2 large shallots, very thinly sliced and rings separated
2 large eggs
1/4 cup (33 g) all-purpose flour
3 Tablespoons unsalted butter, melted and cooled slightly
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
Vegetable or Canola oil
Sour Cream and Applesauce (Homemade or Store Bought)
Optional: Smoked Salmon or Gravlax
Directions
1. Preheat oven to 250 degrees (F). Place a cooling rack on a large baking sheet and set aside.
2. Place the grated potatoes in a large colander. Rinse with warm water. Press down to release the water/starch. Rinse again with warm water. Again, press down to release the water. Place the grated potatoes in a large cheesecloth or flour sack towel. Wrap cloth/towel around the potatoes and squeeze as hard as you can to get all of the liquid released. You want the potatoes as dry as possible.
3. Transfer the potatoes to a large bowl.
4. Add in the sliced shallots, eggs, four, melted butter, kosher salt, pepper, and baking powder. Stir until well combined.
6. Fill a large heavy bottomed frying pan with about 1/4" of vegetable or canola oil. Heat to 350 degrees (F).
7. Use a large serving spoon (larger than a Tablespoon), 1/4 cup measuring cup or ice cream scoop to lightly drop mounds of the latke batter into the pan. Use a spatula to press the mounds down a bit. Notes: Keep at least 2 inches between each of the latkes. If you like a really crispy latke, press the mounds of batter down more than a bit. Note: I prefer my latkes on the smaller, three to four bite size, rather than larger sized.
8. Working in batches, fry the latkes over medium-high heat for 2-3 minutes per side or until golden brown.
9. Transfer the cooked latkes to the baking sheet. Place in the oven while you continue cooking the rest of the latke batter.
10. Put the latkes on a large serving platter. Serve with sour cream and /or applesauce (homemade or store-bought). Optional: Serve with some smoked salmon and/or gravlax too for an impressive appetizer.
Notes: (1) To grate the potatoes, use the large hole side of a box grater or a large hole hand held grater. Alternately you could use a food processor fitted with the grating blade. (2) Use the The latkes can be made earlier in the day. To reheat and re-crisp, place in a 350 degree (F) oven until hot enough to serve. (3) Latkes make for a either a great side dish or incredible hearty appetizer. (4) If serving a large crowd, double the recipe. (5) Top any leftover latkes with a poached egg and have for breakfast!