Recipe by Lindsay
"Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce."
Watch video tips and tricks
saltine crackers, or as needed, crushed
ground black pepper
vegetable oil, or as needed
This is my recipe. I wanted to let folks know that before you put the potato mixture in the pan, take the scoop and make sure to drain the liquid out by holding the spoonful of potato against the side if the bowl. Also we usually crush the saltines in a Baggie, saves on mess. The saltines act as a binder. Hope you love these as much as we do. My favorite way to eat them is with sour cream. The don't reheat well in microwave (in my experience) but do reheat fairly well in a toaster oven.
Thanks for a great recipe, Lindsay. We enjoyed these very much. I took your advice and used tongs to grab the potatoes without a lot of liquid. Note: I peel russet potatoes and place in cold water in a salad spinner. Then use the food processor to grate the potatoes. The grated potatoes go back into the cold water in the salad spinner. Triple rinse the potatoes until the water is no longer starchy. Spin dry, shake and spin again.
Awesome! I topped mine with grape/apple relish. Make sure to squeeze out the excess liquid from the potatoes.
I liked these. If looking for a potato latke recipe, that is more about the potato than a bunch of flour than this is the recipe. I am not a fan of shredding potatoes, so I just used a 20oz bag of simply shredded potatoes. I measured it and it came to 4 cups. I used the whole bag anyhow and it was fine. I followed through the rest of the recipe, although I did not have saltine crackers. So, I used 3 sweet potato and chive flat stick crackers. They can't be seen or tasted anyhow. It is more for a binder. I just pureed the crackers and onions in my Vitamix blender moving the dial to medium for about 10 seconds. That made that part super easy too. I was hoping to not have to use a full 1/2 cup of vegetable oil. I used safflower oil and I did end up using 6 Tablespoons of it divided. Extra oil is needed, in this recipe, to make the potatoes crispy and hold together. With a muffin scoop, and as made, I got 10 patties at 162.5 calories each. ty
These are darn good...and a little indulgent maybe. These have origin in the Middle East and Europe. Yet, like many things, food is enjoyed and needed by every culture...from the Middle East to Scandinavia to Thailand. Universally good food is just that. It worked well for me to use a little oil on the pan for each pancake and not immersing it, adding more when flipping. Glad I watched the video to freshen up my potato squeezing technique. I don't have a spinner...plus it makes me dizzy. Grated cheese might be good. Seems any kind of binder works...might try pulverized flavored croutons after the roasted Panko crumbs after the home made whole wheat seasoned bread crumbs after the Cheezy crackers (ok, I'll stop now).
I loved the recipe however I found that the directions left out the draining of any juice in the potato mixture. I also found that using your hands to shape the latkes was much more effective resulting in the latkes being more put together and flat.
This was great! I loved the salad spinner tip, I'm sure that is what made these so good. I don't have a lot of practice making potato cakes, and these were easy to work with and just delicious. Thank you Lindsay!
Just made it today; easy and delicious. I used EVOO and they were perfect.
My wife who is Thai (Thais generally are not wild about western food), just loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Potato Latkes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 273
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