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Author Notes: Latkes are a Jewish Chanuka tradition, and are typically made with raw grated potatoes. These are a very different type of latke and my kids enjoy them all year. They are sweet and mild, but very delicious. And manageable on a weeknight because so much of the work can be done ahead of time!
—Ordinary Blogger (Rivki Locker)
Makes 8-10 latkes
large Idaho potatoes
cup canola oil (approximately), for frying
- Peel the potatoes, cut them in chunks and put them in a saucepan covered with water. Cover the pan and bring to a boil. Simmer for about 1/2 hour, till they are nice and soft. You want them to mash easily.
- Drain the potatoes and mash them well. Add the remaining ingredients and stir well to combine. (This part can be done up to a day ahead of time. Just refrigerate the batter till you're ready to use it. Bring to room temperature, if possible, before proceeding.)
- Heat the oil in a large frying pan over medium-high heat. When the oil's good and hot, spoon the potato batter in to form about eight roundish pancakes. Each one should be about an inch thick.
- Cook the pancakes for about 10 minutes on the first side. When you spot some nice brown crispiness underneath, it's time to flip them. (This part's easy - they are not at all runny and should flip nicely!) Flip them and then let them cook on the second side for another five minutes or so, till nicely browned.
- Serve immediately, or put aside for later. If you're going to serve them later, you can eat them cold, at room temperature, or rewarmed in the oven.