I grew up with the notion of potato latkes, known as potato pancakes in my hometown area, being classified as fair food. If there was a fair or a carnival in any one of the local towns, there was sure to be potato pancakes there.
When my Mom remarried, after my fathers passing, she married a man who made one mean potato pancake. And I was pretty thrilled to have this fair food become a part of my in-home menu. No complaints from this girl. I could eat them every night 😉
In all fairness, I’ll eat a potato just about any way you prepare it. They are one of the foods which have me hopelessly entwined in their spell.
But, regardless, shredding them, seasoning them, frying them, and serving them with sour cream can’t be beat. Some latke lovers skip the sour cream and go for a side of applesauce instead. I get it. Everybody has their preferences. But for this girl, it’s sour cream ALL THE WAY! You, of course, get to choose for yourself. AND I promise I won’t think less of you if you go for the applesauce. I might even admire your will power in making the healthier choice 😉
I decided to whip up a batch of latkes yesterday as I was craving a little ‘taste of home’, and it occurred to me that all of you may be interested in getting your hands on the best damn latke recipe ever. Which would be the one I use! So … I’m writing this post to give you a fair shot at it ❤
POTATO LATKE RECIPE
4 1/2 c shredded potato
1/2 c grated onion
3 eggs, beaten
1/2 c bread crumbs
1 tsp salt
1 tsp pepper
1 tsp garlic powder
vegetable oil for frying
sour cream, optional
Soak shredded potatoes in water for 10 minutes to remove excess starch. Drain and hand squeeze remove as much water as possible.
In a large mixing bowl combine potato, onion, eggs, bread crumbs, salt, pepper, and garlic.
Place a 1/2 inch layer of vegetable oil in a skillet and heat to med-high temperature. I set my electric skillet on 275°
Using a large household tablespoon, scoop heaping portions of potato mixture from the bowl, pressing them up against the side of the bowl as you do in order to drain any excess liquid.
Drop the spoonfuls into the hot oil carefully and then gently flatten them with your spoon. Cook until golden brown. This should take 3-5 minutes per side.
Remove from pan and set on a plate lined with a paper towel. Allow the paper towel to absorb any excess grease.
Serve with a scoop of sour cream on top. You can garnish the sour cream with paprika, fresh oregano, or chopped scallions if you like. Or serve with a side dish of applesauce, if you prefer.
If you try this recipe let me know how it works out for you in the comments! Bonus points if you share your preference on the sour cream vs. the applesauce 😉
As always, your presence is greatly appreciated. I adore that you are here. And I just know that we are going to have great fun together ❤