Potato Pancake Latke Recipe (2024)

FAQs

Is there a difference between potato pancakes and latkes? ›

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.

Binder: Use all purpose flour or whole wheat flour instead of matzo meal. Gluten-free flour, chickpea flour, rice flour, coarse ground oat flour, corn meal or gluten-free matzo meal will work beautifully in this recipe for gluten-free latkes. Potato starch will produce gummy latkes, so I don't recommend it.

No, hash browns and latkes are not the same thing. Although they contain similar ingredients like shredded potatoes and they are cooked in a frying pan, they are not the same. Hash browns are shredded potatoes and onions that are scattered in a pan and pan fried.

A latke (Yiddish: לאַטקע latke; sometimes romanized latka, lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah.

The sweet tang of applesauce adds a contrasty punch to the potatoes and green onions, which make up latkes, while also cutting the grease from frying them. On the other hand, sour cream, while also adding its own version of tartness, can weigh the fried potato cakes down with dairy.

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

Your Latkes Fall Apart

Luckily, the fix for both of these problems is the same: add some more starch — ideally in the form of matzo meal — which will soak up that extra moisture and bind the ingredients together more tightly. Flour works too, but it sticks together and makes for denser latkes.

We took our cues from Potato Latkes and tried both russet potatoes and Yukon Golds, but the russets yielded that perfect crispy, non-cakey consistency we were going for. And here's some bonus intel: You don't even have to peel your potatoes. Seriously, no one will know the difference!

Matzo Meal Substitutes

One acceptable substitute is almond flour. During any other time of year, crushed crackers such as saltines or oyster crackers and any breadcrumbs, including panko, can be used.

How to reheat latkes so they are crispy? ›

After allowing the latkes to drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.

Applesauce and sour cream are the traditional accoutrements for latkes. Some load their potato pancakes up with both toppings, while others have strong feelings about one over the other. (I'm Team Applesauce, all the way.) However, this Hanukkah, don't feel constrained by these standard-bearers.

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

In the 1800s “Yankees” in the Northeast enjoyed large. cut potatoes roasted- with crispy pan marks on the. outside and a luscious earthy center. Guests near the. kitchen could hear the slang “yanks” being yelled to.

The potato pancake is much simpler, with nothing but raw grated potatoes, egg, and all-purpose flour. The latke, on the other hand, adds baking powder, matzo meal, and even a splash of milk, according to Cooktoria. Surprisingly, the potato pancake has a longer preparation time due to the simplicity of its batter.

Potato pancakes are associated with almost every European cuisine and are referred to as a variety of names including latkes (Jewish culture), kartoffelpuffer (Germany), bramborak (Slovakia and Czech Republic), draniki (Austria), tattifish (England) and rosti (Switzerland) (“Potato Pancake Background”, n.d).

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Latkes are very similar to the rösti, but also incorporate egg and flour into the pancakes, and are pan-fried in canola oil instead of clarified butter.

Difference between potato rosti, hashbrowns and latkes

Rostis (or properly spelt rösti), which originate from Switzerland, typically are pan fried in a medium(ish) skillet then cut up to serve as a side dish for a meal; Hash browns are usually individual size – think Macca's hash browns – and served for breakfast; and.