Classic Potato Pancakes aka Latkas

Potato Pancakes - Latkas
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Adapted from Chef John's Classic Potato Pancakes. The ingredients are the same but the method & instructions have been modified to ensure truly crispy pancakes. Water is the enemy of crispy potatoes, using this method you are guaranteed success. Serve with a dollop of sour cream & thinly sliced smoked salmon or as I do, crispy addition to Sunday's bacon and eggs. For a gluten free version - use Rice flour instead of all purpose flour.
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Potato Pancakes - Latkas
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Adapted from Chef John's Classic Potato Pancakes. The ingredients are the same but the method & instructions have been modified to ensure truly crispy pancakes. Water is the enemy of crispy potatoes, using this method you are guaranteed success. Serve with a dollop of sour cream & thinly sliced smoked salmon or as I do, crispy addition to Sunday's bacon and eggs. For a gluten free version - use Rice flour instead of all purpose flour.
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Ingredients
Servings: people
Units:
Instructions
  1. Peel potatoes and place in cold water in the basket of a salad spinner.
  2. Using a food processor with a grating blade, grate potatoes and onions, place in cold water in the basket of a salad spinner. Rinse and soak the potatoes to remove the starch. Repeat until water in mostly clear. Keep covered with cold water to prevent rusting.
  3. In a separate bowl, whisk together eggs, flour, salt, pepper, and cayenne.
  4. Drain and spin the potatoes dry. Shake, empty water from bowl and spin again until potatoes are very dry.
  5. Combine potatoes with the egg mixture. Stir to combine. Initially it will seems as if there is not enough egg mixture. Don't worry, there will plenty.
  6. Heat, over medium heat, just enough oil to cover the bottom of a heavy skillet. Using tongs or a slotted spoon, place scoops of potato mixture into the hot oil. Flatten with a spatula. Do not move until the edges are crispy.
  7. Flip and reduce heat to medium. Continue to cook until the bottom is crispy brown, about another 7 minutes. Once crispy, remove, drain on a sheet pan on paper towels. Keep warm in a 170 degree oven while preparing the next batch.
Recipe Notes
  • Cover the pancake batter with plastic wrap, pressed right against the potatoes, while pancakes are cooking to prevent batter from browning.
  • You can work in batches and keep the cooked potato pancakes warm and crispy in a 170° oven.
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About Baking Nana

Each morning my granddaughter Sarah calls to ask, "Watcha doing, Nana? Are you baking Nana?" Hence my "name" Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don't bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.

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