You’ve heard us talk about Greens Latkes numerous times, that it’s a great way to use up a bunch of nutritious greens as a quick tasty meal. Now, of course, when most people hear latkes, they think of Potato Latkes, or, as some people refer to them, potato pancakes. Traditionally served with applesauce or even a dab of sour cream, we actually like them with a bit of sweet chili sauce and maybe a sprinkle of Soy sauce. But, the thing we like best is that Potato Latkes take just a few minutes and just a few ingredients to whip up.
Since we hadn’t made these for years, we went straight to our go-to cookbook: The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker. Our version is from the 1970’s and it has everything from skinning a squirrel to how to open a bottle of Champagne (both useful, but rarely are these kitchen techniques needed at the same time). So, if you are looking for a great first cookbook, we heartily recommend that you run out to a used book store and find a copy. And, of course, somewhere between the Carrots Vichy and the Roquefort Sour Cream Dressing, we found a recipe for Potato Pancakes.
Makes about 12-16 latkes
- 4 medium baking potatoes, such as Russets
- 3 eggs
- 1-2 Tbs flour
- 1 tsp salt
- 1/4 cup onion, minced
- Oil for frying
Potatoes are heavily sprayed with fungicides and pesticides, so we recommend buying organic, if possible. If not, peel your potatoes. Eggs, of course, should be local and free range. A lot of people are now raising hens in their backyards; maybe there is someone in your neighborhood who would be willing to sell you some eggs.
Peel potatoes. Wash and peel the potatoes, making sure to remove any spots that are black or discolored.
Grate potatoes. Working quickly, grate the potatoes into a medium-sized bowl. If you’re slow, the potatoes will start to oxidize and turn brown. It’s not harmful, but it just doesn’t look that great.
Add eggs. Once the potatoes are grated, add the three eggs, and stir until the potatoes are coated.
Add flour and salt. If you can estimate amounts, just add the flour and salt by eyeballing the measurements. It’s not critical (after all, potatoes differ in size, so every batch will be slightly different anyway). Stir until combined.
Add onions. Toss in the minced onions and stir to combine.
Fry. Heat a skillet containing about 1/4-inch oil over medium heat until the oil shimmers. Add heaping tablespoons of the potato mixture and flatten into pancake shapes. Fry five minutes, turn, and fry five minutes more.
Serve. We like to have these right out of the pan, so we just serve them up and eat while the next batch is frying. If you are going for more a sit-down meal, you can place the pancakes on a rack over a baking sheet in a 200°F oven to keep warm and crispy while you finish frying.
So what’s not to like? Fried potatoes, quick and easy, dirties one bowl, a spoon, and a skillet. Sounds as if it’s at least a four star to us.