The Latke is a fried potato food that is Yiddish in origin and the ancestor to potato pancakes and tater-tots. Latkes are traditionally served with sour cream or applesauce though other variations are becoming more common. In Sweden they are called rerecord (hairy donuts) and are served with bacon or lingonberry jam. In Ireland they are prepared with additional starch and are called Boxty.
This is one of those recipes that just dare you to be creative; what about sweet potato latkes or adding herbs and extras to the batter. What about stuffing them with meat and vegetable mixtures? In South and Central America they form the same batter around a seasoned meat mixture. Whatever variation you create is bound to be good.
1 Small Onion
3 Potatoes – peeled (a boiling variety works best)
3 Tbs. Flour
¼ tsp. of Salt
Pepper (to taste)
½ to 1 Cup of Olive Oil for Frying (or Vegetable oil)
Grate the onion and the potatoes (coarsely) into a bowl.
Beat the eggs well and add to the mixture.
Add the flour, salt and pepper and set aside.
Heat the oil in a deep-sided skillet until very hot – but not burning ( the oil will shimmer).
Take about one heaping tablespoon of the mixture and drop it carefully into the oil.
As the latkes begin to fry, take the back of the spoon and flatten them slightly into “silver dollar” shapes.
Turn them once or twice, so that each side fries until it is a golden brown in color.
Remove from the oil and drain onto to an absorbent paper towel.
Serve hot, with dollops of applesauce or sour cream – or a bit of both.
Makes about 12 latkes – increase recipe in proportion for larger crowds.