Potato latkes are considered a traditional Jewish food served on Hanukkah, and even though I am not Jewish, they are something that I grew up having. One of the perks of your mother and grandmother growing up in the old West End of Boston which was a melting pot of nationalities. My grandmother’s best friend was Jewish and I would bet that is where this recipe originated.
You may not be familiar with potato latkes, as many people are not. They look something like a potato pancake, and are often referred to as a pancake, but to me they are quite different. The difference between a potato pancake and a latke are that pancakes are basically when you take your left over mashed potatoes and fry them in a pan, which I also grew up having. Latkes look like a pancake but are crispy and made with shredded potato. They are not something I make often, but they are delicious!
They are a little time consuming because you have to grate the potatoes, but they are very easy to make. They are crispy on the outside, soft on the inside, and make a great side dish!
6 russet potatoes
1 egg lightly beaten
1 tsp. salt
3 tbsp. flour
1/2 tsp. baking powder
Heat 1/4″ of oil in a frying pan on medium heat until it is hot enough for a drop of water to sizzle.
Peel potatoes, and use a grater to grate them. They will be very wet so I put them in a colander to drain the liquid before combining with the other ingredients.
While you are draining the potatoes, grate some onion. I don’t use that much because I have to sneak it in there so my son doesn’t notice. Maybe about 1/4 cup?
Combine all ingredients in a mixing bowl and mix well.
Drop by tablespoonfuls in to the oil and flatten with a spatula.
Cook until brown, flip and cook the other side.
Drain on a plate lined with papertowels.
Serve warm plain, or with the traditional side of sour cream and applesauce. Yum!