(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
- Potatoes, peeled -- 2 pounds
- Flour -- 1/3 cup
- Eggs, beaten lightly -- 2
- Salt and pepper -- to season
- Oil for frying
- 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.
- 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, dill or parsley to the batter if you like.
- Try using sweet potatoes for latkes with a light sweetness and a wonderful golden hue.