The Best Recipe for Potato Pancakes

How to Make Latkes or Jewish Potato Pancakes
A Taste of Chanukah

This classic recipe for potato pancakes is the anticipated Hanukkah meal treat for Ashenazic Jews.

"Latkes," Jewish potato pancakes, and their Sephardic counterpart, bumuelos, are symbolic Hanukkah foods because the oil in which they are fried connects us to the miracle of the nes pach shemen, the vial of pure oil that lit the Menorah and rededicated our Holy Temple after our hard fought victory over our oppressors.

The Queen of the Kitchen recipe for potato pancakes you'll find below gives you crispy potato latkes on the outside that are creamy on the inside every time. If you want to know how to make your own potato latke recipe achieve such perfection, here are a few potato pancake tips to keep under your crown:

1-Use russet or baking potatoes, their high starch content will help hold the latkes together when frying.

2- You may grate potatoes and onion by hand, in the food processor or blender. In the food processor, grate first, then change to the chopping blade and pulse until the mixture is grated but not mushy. In the blender, you will need to first cube the potatoes and be careful not to make a puree.

3-After you squeeze the potatoes, you will see a whiteish sediment in the bottom of the bowl; save two to three tablespoons of this starchy water and add it back to the potato mixture.

4-Olive oil does not work well for frying. Instead use canola or peanut oil.

5-In any recipe for potato pancakes is very important to use enough oil, keep 1/4 inch in the bottom of the pan at all times. (Low fat latkes are best made in the oven.)

6-The oil must stay at a hot enough temperature for browning, so after adding more oil you'll need to wait until your pan resumes the proper temperature. It should take 3 to 5 minutes for the latkes to brown on each side. If it takes longer they will be soggy. If they brown too quickly, the insides will not have that creamy texture we all love. Stay with the pan constantly to avoid burning or undercooking.

7-Do not crowd the latkes in the pan. I usually have two pans going, especially when I double my recipe for potato pancakes. It's more to clean up, but cuts the cooking time in half, so it's worth it.

4-5 large baking potatoes, scrubbed or peeled
you can also use a (3 pound) bag of frozen shredded potatoes, thawed

1 medium onion, peeled

1 egg

2 tablespoons flour or matzoh meal

1 tablespoon dill or parsley, optional

1 tablespoon lemon juice

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black or white pepper

oil for frying

1. Grate potatoes and onions together and place in a large bowl, see tip #2. (If making frozen shredded potato latkes, chop in food processor until a grated consistency.)

2. Squeeze most of the water from the grated mixture into the same bowl and place squeezed potato into another bowl. Reserve 2 to 3 tablespoons of the starchy water from the bottom of the first bowl and add back into the potato-onion mixture in the second bowl.

3. To the mixture add egg, flour or matzoh meal, herbs if using, lemon juice, baking powder, salt and pepper. Mix well.

4. Place a large skillet over medium high heat. Pour in oil to reach 1/4 inch. Test by dropping a small amount of the mixture into the oil. When it sizzles the oil is hot enough. Gently place a mound of the mixture by tablespoons or 1/4 cup measures into the hot oil. Flatten gently with a spatula or spoon. Cook 3 to 5 minutes depending on size, until golden and gently flip to brown the other side for another 3 to 5 minutes.

5. Remove crispy potato latkes to drain on paper towels set over sheets of newspaper. Serve immediately. Most like to eat latkes with sour cream or applesauce. I heartily suggest this recipe for potato pancakes as a side dish to Beef Bourguignion for a deliciously warming make-ahead Hanukkah meal.

**You may keep latkes warm in a 250 degree oven for a half an hour or freeze for later use. To freeze, place cooked latkes in one layer on a baking pan in the freezer. When solid, remove to a plastic freezer bag and seal well. They will keep for up to 6 weeks. When ready to serve, place frozen potato pancakes on a baking pan and pop into a preheated 400 degree oven for 10 minutes.