Latkes have a very rich history, resulting in a lot of different takes on the potato pancake, ranging from using grated potatoes to puréed. In this recipe we’re going to use a food processor that will give us a very creamy inside, with great crunch on the outside. When matched with the traditional pairings of sour cream and apple sauce, these latkes really hit the spot-- any time of year!
Traditional Potato Latkes
Makes approx. 20 pancakes
- 4-5 potatoes
- 2 white onions
- 3 eggs, beaten
- 1/2 cup all-purpose flour
- 1 1/2 teaspoon salt
- 1 teaspoon pepper, or to taste
- vegetable/canola oil, for frying
- sour cream, garnish
- apple sauce, garnish
- Peel potatoes and place with onions in food processor. Pulse with fitted knife blade until smooth and creamy.
- In a large bowl, combine the potato mixture with eggs, and season with salt and pepper. Add (enough) flour so that everything stays together and doesn’t fall apart.
- In a large frying pan or deep skillet, carefully heat 1 inch of oil on medium-high heat.
- Gently place 1/4 cup of latke mixture into the oil and flatten a little so that it will cook evenly. Cook each side until cooked through and golden brown, then transfer onto paper towels to drain. Continue with the rest of latkes.
- Serve latkes hot, with sour cream and apple sauce.