Latkes have a very rich history, resulting in a lot of different takes on the potato pancake, ranging from using grated potatoes to pureed. 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.