Making latkes may seem easy, but I struggled to find a good recipe. Finally, after years of trying, I realized that the potatoes need to be very finely shredded until mushy to get the right consistency. Adding just a few, rather than a lot of, of additional ingredients resulted in the perfect latke.
Every year for the past 8 years I have made latkes for Hanukkah. My husband was raised Jewish and we try to incorporate the Jewish holidays in to our Christian beliefs. It's important to us that our half-Jewish kids know about their Jewish heritage and how Judaism and Christianity intersect. Apparently, potatoes are a big part of that heritage (joking!).
After 8 years of tweaking and trying and getting just OK latkes, I have finally gotten it right! I also decided to add carrots (and you could add in zucchini, too) just up the vegetable ante.
The Perfect Latkes (or Potato Pancakes)
The perfect potato pancake! Serve with sour cream and applesauce.
- 4 medium potatoes (I used Yukon)
- 1 carrot
- 1 medium onion
- 2 Tablespoons flour
- 1/4 teaspoon baking powder
- Salt and pepper to taste
- 1/4 cup oil for frying (I use grapeseed or coconut oil)
- Combine all ingredients in a food processor.
- Process until mush.
- Heat oil over medium high in a large frying pan until hot.
- Using a large scoop or 1/4 cup measuring cup, scoop mixture into frying pan.
- Flip pancakes over when the edges are set and fry until browned.
|Amount Per Serving||As Served|
|Calories 1265kcal Calories from fat 501|
|% Daily Value|
|Total Fat 56g||86%|
|Saturated Fat 4g||20%|
|Dietary Fiber 23g||92%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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