Friday, December 26, 2008

Latke Recipe

Potato pancakes, also known as latkes or latkas (Yiddish: לאַטקעס, Hebrew: לביבה levivah, plural לביבות levivot), are shallow-fried pancakes of grated potato and egg, often flavored with grated onion. Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream) to the sweet (such as applesauce or sugar), or they may be served ungarnished. Potato pancakes are sometimes made from mashed potatoes to produce pancake-shaped croquettes.[1]

Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German and Polish cuisine, although other cuisines (including those of India and Korea) also have similar potato pancakes.[2] It is also the national dish of Belarus. In Ukrainian, Belarusian, and Russian cuisines potato pancakes are commonly known as deruny (Ukrainian: деруни) or draniki (Russian: драники, Belarusian: Дранікі). In Bavaria, Germany, potato pancakes are also very much liked under the name Reiberdatschi or Kartoffelpuffer, and they are eaten either salty as a side dish or sweet with apple sauce and cinnamon.


Latke Recipe

Potato Latkes

Makes: 24 / Preparation time: 15 minutes / Total time: 35 minutes

4 large russet potatoes, peeled

1 large onion

3 eggs, beaten

3/4 cup self-rising flour

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons vegetable oil

Oil for frying

Sour cream or applesauce for serving

Using a food processor fitted with a large grating blade, grate the potatoes. Remove the grated potatoes and squeeze the water from them. Using a smaller grating blade, grate the onion. Set the grated onion aside to drain.

In a large bowl, combine the potatoes, onion, eggs, flour, salt and pepper and oil. Blend well.

Using a large skillet, heat about 1/4-inch of oil.

Working in batches, use a large tablespoon to drop the potato mixture in the hot oil.

Watch for the edges of the latkes to turn golden brown. Once browned, use two forks to gently flip over the latke.

When the latkes turn golden brown, with crispy edges, place them on brown paper or paper toweling to drain.