A Chanukah Favorite
- Carbohydrate 11.4910184653744 g
- Cholesterol 14.1 mg
- Fat 7.96092733532026 g
- Fiber 1.41418931123527 g
- Protein 1.75912588262185 g
- Saturated Fat 0.615278561538749 g
- Serving Size 1 1 Serving (76g)
- Sodium 20.4952653101774 mg
- Sugar 10.0768291541391 g
- Trans Fat 0.404459157348272 g
- Calories 122 calories
Step-by-step
- Grate potatoes and onions, using grating disk of a food processor or large holes of a grater.
- Transfer to a colander.
- Squeeze mixture to press out as much liquid as possible.
- Transfer to a bowl.
- Add egg salt pepper, flour and baking powder.
- Heat ½ cup oil in a deep 9 to 11 inch skillet.
- For each potato, drop about 2 tablespoons of potato mixture into pan.
- Flatten with back of a spoon so each cake is about 2½ to 3 inches in diameter.
- Fry over medium heat about 4-5 minutes on each side, or until golden brown and crisp.
- Turn over carefully so oil doesn’t splatter.
- Drain on paper towels.
- Stir batter before frying each new batch.
- Add more oil to pan if necessary.
- Serve pancakes hot, accompanied by applesauce, source cream, yogurt or cinnamon, mixed with sugar.
Starchy root vegetables present a formidable moisture management constraint, releasing gallons of water upon cellular rupture that routinely sabotages crispness unless actively countered. Thorough mechanical draining using a colander combined with manual squeezing extracts excess liquid before starches bond with the binding agents. Starch retention relies heavily on utilizing high-heat frying oils like canola or grapeseed, maintaining a steady medium heat that cooks the interior while caramelizing the exterior without burning the flour and baking powder matrix.
Strategic Pairings and Scaling Calculations
High-fat, crispy fried starches demand sharp, acidic accompaniments to cut through the lipid coating on the palate. Traditional cultured dairy products like sour cream or plain full-fat yogurt provide lactic acid that balances the earthy richness of fried tubers, while unsweetened applesauce introduces malic acid and pectin to contrast the heavy oil content. Doubling this yield requires processing the batter in separate small batches rather than mixing all at once, because grated potatoes oxidize rapidly and continue shedding water over time.
- Latkes turn soggy if the oil temperature drops below 350 degrees Fahrenheit, so let the pan recover heat fully between batches.
- Squeeze the grated mixture through a clean cheesecloth to remove maximum moisture when standard colanders leave the center wet.
- Stir the resting batter vigorously before scooping each new round to redistribute settled starches and liquids evenly.
