Yield: Yields 18 to 20 pancakes.
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Make Ahead Tips
If you’re preparing several batches for a crowd, fry the pancakes, let them cool, and freeze them on baking sheets. Once they’re frozen, transfer them to freezer bags. You can reheat the pancakes on rimmed baking sheets in a 350°F oven for 10 to 15 minutes.
The recipe is great. Recipes with too much flour taste gluey. This recipe was just right. Great flavor. I dont have a food processor so i used the smallest holes on a box grater. I saved the small pieces of potato left after grating them almost all the way and tossed that into the blender with the egg flour baking powder and onion. Once i pulsed that and added it to the grated potatoes it was a perfect texture. Pretty much how my polish grandfather does it but just a little easier with blending a part of it. I used coconut oil instead of corn for health reasons. Also, didnt have enough russets so i used half russet and half yukons, worked out really well. Anyway, delicious and i could eat a whole batch myself if I'm not careful.
I've been using this recipe every year since it was published. It's not so much that there's any secret ingredient or unique flavor (sorry Arlene!), but the method/technique is the revelation. And, in fact, one of the things I love about this recipe is its authentic, traditional flavor. Before this recipe I always made latkes the same way as my grandmother. Get out the box grater and grate the potatoes and the onions. A tear-inducing, knuckle scraping hassle. But it was the only way to get the right texture for the latkes. People who use a food processor's grating disk and stop there end up with something more akin to hash browns than an authentic potato latke! Nothing like that ever came out of my grandmother's kitchen.Make these. They're easy, quick (relatively), and delicious. Happy Hanukkah!
Pure potato heaven! I've always wanted to try latkes and I'm so glad I did! This recipe is very well written. I followed every step and had terrific results. My husband and I nearly made ourselves ill eating so many of these crunchy on the outside, chewy on the inside bites of joy.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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