I feel that you can’t go wrong with potatoes and deep frying. I also enjoy the chance to push my sleeves up and stick my hands into a big gooey, potatoey mess. Know that making latkes is definitely a team sport as you have to peel, shred and fry. My kitchen was fortunately graced by a good friend whom I consider a latke making expert. So, we were able to divide up the chores based on our various talents.
The recipe for latkes is pretty straight forward – potatoes, eggs, flour, salt and pepper. There are, of course, variations in the recipe. We stuck to the basics and followed our own recipe.
– Peel 12 medium yukon gold potatoes. (The starchier the potato the better.) Shred potatoes on grater on the “large holes” into a large bowl
– Take cloth or paper towels and squeeze the moisture out of shredded potatoes. (Don’t forget to drain as much liquid off of the potatoes after shredding them. We sort of forgot that step and had to do some last-minute draining and adding of flour to make the latkes stick.)
– Lightly beat two to three eggs and add to potatoes. Sprinking about a 1/4 cup of flour. (You can add more as necessary.) Add salt and freshly ground pepper to taste. Stir to combine.
– Heat oil in pan at medium high heat. (Enough to cover bottom of pan.)
– Grab a handful of potato, form into a pancake and place into heated oil. If the latkes don’t stick together, add more flour or drain some of the liquid out of the bowl. (I also squeezed out some of the liquid between my hands when forming each patty.) Once the latke is placed in pan, press down with spatula to ensure even browning. Flip over once one side is brown.
– When finished cooking, place on large plate lined with paper towels to soak up any extra oil.
– Serve hot with either apple sauce or sour cream. (I have heard, of course, that the apple sauce/sour cream debate is as heated as the cake vs. pie debate. I say here, to each his or her own and each palette may decide.)