Making Latkes seems complicated but it’s really not. Once you get the hang of it they are very easy. Just remember to keep the oil hot. This gives them the light fluffy texture we love. If the oil is not hot enough the latkes absorb it and they are soggy
My neighbor, Gale, makes the most divine latkes. They Light, fluffy and delicious. She was so excited about my quest she even lent me her electric skillet for this adventure.
She shared some of her secrets with me:
She uses Yukon Gold potatoes .
The potatoes and onions need to be grated in the large holes of a box grater.
They cannot be mixed with a spoon; you have to use your hands.
The latkes must be fried in Peanut oil.
Heat the oil until a small amount of the potato mixture bubbles in the pan.
Gale uses her trusty electric skillet but her sister swears by her cast iron pan. I tried them in both with great results.
Take a large tablespoon full of the potato mixture and drop it into the hot out then flatten it out with the spoon.
The Latkes must be drained on paper bags.
Here is my recipe for the latkes. I developed this recipe for the Poutine so it’s about half of what a latke recipe usually is. Feel free to double it and serve the traditional sour cream and apple sauce with them. I think you will agree they are delicious.
- 3 Large Yukon Gold Potatoes
- 1 Small onion
- 1½ tablespoon of Flour
- ¼ Teaspoon of Baking Powder
- 1 Dash of Cinnamon
- 1 Egg White
- 1 Quart of Peanut Oil, plus more if needed
- To make the latkes grate the potatoes and the onion with the large holes on a box grater or with a mandoline into a bowl. Add the salt, flour, baking powder and cinnamon, stir well.
- Heat the oil in an electric skillet or a cans iron skillet on the stove top. Heat the oil until a small amount of the potato mixture floats to the top of the oil and fries with some bubbles.
- In a separate bowl whip the egg white with beaters or a whisk until soft peaks form. Gently mix this into the potato mixture.
- Drop a large spoon full of the potato mixture into the hot oil then spread it out with the spoon. Repeat with 2 or 3 spoons full of the mixture taking care not to crowd the pan.
- Fry until golden brown then flip and fry the other side.
- When the latke is golden brown all over transfer it to a baking sheet lined with brown paper bags.
- If more oil is needed, add it to the pan in between batches of Latkes. Heat the oil as described above before adding another spoon full of the potato mixture.
- Repeat until the potato mixture is gone.
- Makes about 18 Latkes.