Latke or Potato Pancake

Potato pancakes are fried pancakes of grated potato, flour and egg, flavored with grated onion and seasoning. Potato pancakes are topped with sour cream or applesauce. These go well with pork and may be garnished with lingonberry jam. Latkes are potato pancakes that Jews have prepared as part of the eight-day Hanukkah holidays since the middle Ages. The Jewish version may be thickened with Matzo. In Iranian cuisine, kuku sib-zamini is made with shredded potatoes, onion, saffron, sometimes garlic chives⁵ and sometimes cinnamon.

The starchier the potato, the crisper the latke. The Maris Piper has a golden skin and creamy white flesh with a fluffy texture. This makes it versatile and great for frying and roast potatoes. The graded onion and potato are rung out in a dry towel to remove excess water. The drier the mix, the crisper the pancake. When forming pancakes, press down to thin as pancakes as they cook faster and are crisper. Fry in batches, cook on both sides in hot oil⁴ until golden brown.

Preheat oven to 200 F to hold warm until serving

1 ¼ Pound Maris Piper potatoes

1/2 Cup finely grated shallots

2 Eggs, lightly beaten

1/2 To 3/4 cup peanut oil

2 Tablespoons AP flour⁶ or Matzo⁷ meal

Black pepper

Peanut oil

Accompaniments:

Sour cream, smoked salmon, salmon roe, caviar, dill and seasoned applesauce (salt, Ceylon Cinnamon).

Salt pancakes after frying, layout on paper towels, place in oven to keep warm. It is best to serve when hot.

Garnish:

Sprigs of dill, chives, or both

Notes:

1. Sub Spanish onion for shallots
2. Sub russets for Maris Piper potato
3. Sub corn oil for Peanut oil
4. Oil temp is 365 F. Allow oil to regain its temperature between batches.
5. Find garlic chives at the Asian market
6. Sub Bisquick for All Purpose flour
7. Matzo crackers are ground larger for a coarser version, or smaller, for fine meal.