Latkes
(Israeli Jewish potato pancakes)
Potato pancakes are not for Jews only. The Germans call them Kartoffelpuffer, or Reibekuchen. In Russia they are known as draniki; in Polish placki. The Swedish version, rårakor, is often served with lingonberry jam.
4 to 6 servings
Ingredients
- Potatoes, peeled -- 2 pounds
- Flour -- 1/3 cup
- Egg, beaten lightly -- 2
- Salt and pepper -- to season
- Oil for frying
Method
- Grate the potatoes into a large bowl of cold water. Let the potatoes soak for 15 to 20 minutes, then drain and squeeze dry.
- In a large bowl, mix the potatoes with the flour, egg, salt and pepper.
- Heat about 1/4 inch of oil in a large skillet over medium-high flame until it begins to shimmer, or to about 365 to 375°F. Working in batches, drop spoonfuls of the potato mixture into the hot oil and flatten out to form patties. Fry until browned on the bottom, 3 to 4 minutes, then flip and brown on the second side. Remove to a plate lined with paper towels and hold in a warm oven as you finish the rest of the pancakes.
- Serve warm with sour cream or applesauce.
Variations
- Add some grated or minced onion to the potatoes for extra flavor. Use about 1/2 of a medium-sized onion.
- Some recipes call for potato starch or matzo meal instead of flour. Use about 1/4 cup of potato starch or 1/2 cup of matzo meal.
- Add chopped chives or parsley to the batter if you like.
Latkes
PERFECTO. Just like my mom use to make. Thanks.
Cooking Latkes
My mother made latkes fairly often. She never cooked them in oil. Instead, she used schmalz, rendered chicken fat, in which she always browned chopped onion. She also included the onion and the gribenes, the browned little bits of fat and attached matter that were left when the schmalz was done.
I've had latkes cooked in oil, but there's no contest. Schmalz with gribenes wins hands down every time.
The polish name
It's the only site with the word 'Plaki'. Shouldn't be 'placki', 'placki ziemniaczane' or 'plendze'?
Placki is the word.
You are absolutely correct. Thank you for pointing it out. I have corrected the copy. - Chef Brad