How To Make Latkes
Every good Jewish cook knows how to make latkes, but for those of you unfamiliar with these light, delicious potato pancakes, you're missing a real treat. Typically served at Channukah celebrations, latkes are delicious all year long. So, come along and learn how to make latkes by following these few easy steps.
To make eight potato latkes, you will need:
- Two large potatoes. Idaho potatoes, with their high starch content, make the best latkes.
- Two eggs
- 4 tablespoons flour
- 1 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil for frying
- A heavy fry pan
- A grater or food processor
- Peel and grate the potatoes. For just two potatoes, it's hardly worth getting out the food processor but, if you're making a big batch of delicious potato latkes, go ahead and use the processor. It will save you a lot of time and energy.
- Wrap the grated potatoes in paper towels and squeeze all of the liquid from the potatoes. This is very important as you want the potatoes as dry as they can be before mixing in the flour.
- Mix the flour and baking powder. You just need to make sure the baking powder is well incorporated into the flour.
- Make a well in the middle of the potatoes and add in the eggs. Mix well. The mixture should be wet.
- Add in the flour and baking powder mixure. Mix well. The batter should be wet but not dripping.
- Heat the oil in the frying pan and add three tablespoons of latke batter. Fry for three or four minutes a side, until brown.
- Serve with cold sour cream or applesauce. Enjoy!