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World’s Ultimate Best, Without a Doubt, Potato Latkes!

 Look no further. Don’t go to Martha’s site, not to Gourmet, not anywhere. Eureka, you’ve found it!  The “Golden Mean” of  potato latke perfection. Perchance I exaggerate?

Non! I tell you. This is it. The vrais latke!

So let’s get started.

We need six potatoes and two onions.

How do you prefer to peel your potatoes? Knife or peeler? I prefer the OXO Swivel Peeler.

After peeling the potatoes, place them in a bowl of water so they will not discolor.

Then grate the potatoes by hand, and possibly lose the tip of a finger in the process…

…or use the grater attachment to the Cuisinart. I prefer that.

Slice the potatoes into chunks, place them into the Cuisinart and begin grating.

After they’re grated,  immediately place them in a large bowl of water.

Then drain the water.

This is really important: again place the grated potatoes into a bowl and fill with water. Repeat draining and soaking until the water is clear and there are no pinky or brownie areas of water. Just keep on changing water,  letting the shreds soak and drain again. You’re getting rid of all of the starch so that the pancakes will be very crisp. Don’t skip this step! You may have to soak and drain three or four or more times. Just do it.

Now take the onions, chop them roughly, and place them into the Cuisinart. This is the only time I chop onions in the Cuisinart. They get too watery for other recipes, but it works for this one. Just don’t chop them to mush. You want small pieces, not mush.

Then, beat two eggs together. Add 1/2 cup of flour sifted with 1/2 teaspoon of baking soda and 1 tablespoon of Kosher Salt. Add pepper to taste. I’m not big on pepper, but maybe you are.  Now, drain those potatoes really well, squeezing  as much water out of them as possible.  Really get rid of that water! Now, add the egg, flour, salt and pepper mixture to the potatoes and you’re ready to go.

Pour about a 1/4  inch of canola oil into a heavy skillet. I mean heavy. I mean iron. Then, take a wooden spoon, place the handle top into the oil and wait for the oil to bubble around the handle. This tells you the oil is the right temperature for frying. Aha, it is a trick that I learned in Italy at a cooking class with Guiliano Bugialli! Trust me, it works.

Now, the fun part. Add the potatoes, 1 tablespoon at a time, or as large as you like them, and you’re good to go.

When they’re brown on one side, turn them over.

Drain the pancakes on paper towels and they’re ready to eat.

My husband ate one of these and proclaimed it was “a religious experience!” So enjoy!

Some people serve these with sour cream and applesauce. I eat them plain, just as I do  caviar. I want nothing to detract from the divine taste.

Now, since you’ve stuck with me so far let me give you a little treat.

A few years ago, we shot a video about making potato pancakes as an audition for a Food Channel competition.  We never submitted it though because we discovered that the network wanted to own all rights in perpetuity. But, trust me, this is the way potato pancakes (or latkes) should be made!

We did it in 2004!!!!   Check it out.

https://vimeo.com/55467248

This recipe is an adaptation of Lora Brody’s recipe for potato latkes from her book “Cooking With Memories.”

Here are the ingredients:

  • 6 Idaho potatoes
  • 2 medium onions
  • 2 extra large eggs
  • 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon Kosher salt
  • Freshly ground pepper to taste
  • Vegetable oil

Enjoy!

All images appearing on World’s Ultimate Best, Without a Doubt, Potato Latkes! are the expressed property of Sandra Sallin. All rights reserved. In other words, don’t steal it!



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  • .........................wilma engel - hi……………….hi! wonderful recipe..a bit different from my mom’s, but yours look so light and fluffy….learned something and thank you….also, loved the video! thanks so much..and love your photos! love youReplyCancel

    • sandra - Glad you’re enjoying. Isn’t it all vegan? Can you eat it in front of your vegan friends? Give them a treat.ReplyCancel

  • hollysueHolly - OMG – I just made latkes last night! I wish I’d seen this recipe first. Will definitely try it next time. Bookmarked…ReplyCancel

    • sandra - Once you try these, others will not compare. (G)

      Did you go to Miami also? Loved Rene´s show.ReplyCancel

      • hollysueHolly - Miami was INCREDIBLE! I want to go back every year. Next year we’ll take Matty with us. He’ll lose his mind.ReplyCancel

        • sandra - Thats a great idea. You’re right he’ll love it.ReplyCancel

  • Sandra - Hi Sandy! I love this post, thank you! The spoon trick is awesome. Vegan diets are devoid of any animal products so the latkes are not vegan because of the eggs.

    If someone is interested in making them vegan here are some egg substitutes.
    For the equivalent of one egg:
    [-] 1-1/2t Ener-G egg replacer powder + 2T water
    [-] 2T arrowroot flour + 2T water (if needed)
    [-] 2T cornstarch or potato starch + 2T water (if needed)ReplyCancel

    • sandra - Thanks Sandra. I had no idea that an egg was not vegan. I hope my vegan friend reads your comment.ReplyCancel

  • Bonnie Fuller - ok, trying again. great blog, can’t wait to make them. spoon trick fab idea.
    can’t wait to read more. BReplyCancel

    • sandra - Yes, the spoon trick really works. I asked my scientist son-in-law and there is a scientific reason why it works.ReplyCancel

  • Randy Hyde - I LOVE the video!!! You’re a superstar!ReplyCancel

    • sandra - Thanks Randy. You must try making them. You will not be able to stop eating them. Love your short story! More please.ReplyCancel

  • barbara broerman - Finally got around the making them. There will be no others
    !! Had freshly made applesauce with last summers raspberry/ rhubarb mix in freezer, with no fat Greek Yoghurt. Will be doing them again soon!! Thanks so much for the clear instructions and tips.ReplyCancel

    • sandra - Ha! Glad you enjoyed.I must be honest, I love the flavor so much I put nothing else on them to tarnish the flavor.ReplyCancel

  • Winnie - I am having a blast visiting you today. Your site has so many fun things to read and check out. I am drooling over these potato pancake pics. I will make these for sure! I love them crispy! Your art is lovely as well. I think your roses are so beautiful. Your article about your hubby’s recognition was wonderful. My BIL is NYPD and I know the dedication and sacrifice your hubby and you also have given. It is great that he does so much for the community in retirement. The world would benefit greatly with more such folks.ReplyCancel

    • sandra - Oh Winnie. Thank you so much. Trust me, those potato pancakes will be the best you ever tasted. My husband was in the Marines and Air Force and has great respect and admiration for those who serve. He knows what goes into it.It gives him great pleasure to share his talents with the community. He has also made health videos for UCSB also.Thanks to your BIL. That’s a tough job.ReplyCancel

  • Karen - Wonderful! My only question: I usually squeeze the water out of the potatoes before I cook them. Is that no longer de rigeur?ReplyCancel

    • sandra - Yes, I try and squeeze the moisture out so that it’s mostly potatoes and onions. I make them very thin so that they’re very light and you can eat more of them.:)ReplyCancel

  • Considerer - All this and a video too! That’s so awesome.

    My dad very occasionally made latkes, and they were usually very good. I think he probably used vegetable oil for them though, as we don’t have canola (I think).ReplyCancel

  • Sheryl Kraft - I can smell them…and almost taste them…right now. So much work, but it seems like it is definitely worth the effort. Thanks for sharing and happy Chanukah!ReplyCancel

    • sandra - Thanks for the Chanukah wishes, Sheryl.The same to you and your family.ReplyCancel

  • Julie Chenell DeNeen - I’m seriously impressed by that Cuisine thingy. Holy cow!!!ReplyCancel

  • Princess Rosebud - What a great recipe. Can’t wait to try. Also love the tip about when to tell if oil is ready! Yum.ReplyCancel

    • sandra - Yes, Princess you can use that tip about the oil for all your frying! It is a great recipe. Been using it for years.ReplyCancel

  • Alexandra Williams - The tip about resoaking and draining is probably the key to success for me, as I’ve always ended up with soggy pancakes. Thanks!!! And I’ve done the grated finger trick many times. sigh…ReplyCancel

  • Kay Lynn Akers - They look delicious!ReplyCancel

  • Estelle Sobel Erasmus - I love this. Of course I need to get the peeler you recommend, the Cuisinart and then Im good to go. Maybe next year.ReplyCancel

    • sandra - Sure Estellle, take a year to ease into it.ReplyCancel

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