These skillet potato pancakes are perfectly crunchy on the outside with a savory flavor that you won't be able to resist.
Traditional Jewish potato pancakes, latkes, come in many delicious varieties. Here we've collected an array of favorites with a wide scope of flavors, ensuring you're bound to find something to dazzle your tastebuds. Many of these recipes also provide topping ideas like Spiced Sour Cream or Apple Salsa, so feel free to mix and match until your palate is content.
Our first recipe is a quintessential latkes recipe.
You'll need to cook latkes in batches. Place the cooked ones in a single layer on a baking sheet lined with paper towels, and keep them warm in a low oven as you fry the next batch.
These sweet-savory pancakes get irresistibly crisp from pan-frying. Keep cooked latkes warm in a 200° oven as you prepare the next batch. Serve with a dollop of fat-free sour cream if you want a tangy adornment.
Serrano chiles are more fiery than jalapeños. If you want to tame the heat, substitute a jalapeño or an even milder chile instead. If you want more spice, don't remove the seeds.
The reserved potato starch helps bind the potato-onion mixture and adds heft to this treat. Use the shredding blade of a food processor for the quickest prep and the fluffiest texture. Thoroughly combine the potato and onion, as the onion helps prevent discoloration. Serve latkes with applesauce and sour cream.
Aromatic caraway seeds, which add a nutty licorice flavor that's a little like that of fennel, may be omitted from the recipe, if you like. The spicy sour cream sauce cools and adds heat at the same time.
Use the shredder blade of a food processor to quickly shred the artichokes, potato, and carrot. Cook the latkes soon after combining the ingredients so the mixture does not become watery; if this happens, though, remove the mixture from the liquid using a slotted spoon.
Latkes are a classic Hanukkah dish. The patties are cooked in oil, symbolizing the small amount of oil in a temple lamp that burned for eight days, the miracle the holiday commemorates. Garnish with extra green onions.
Place cooked patties on paper towels to lightly drain some of the oil. The potato mixture releases moisture as it sits, so squeeze the latkes before cooking them. Serve with light sour cream and applesauce.
These potato cakes are made with mashed potatoes instead of traditional shredded potatoes. They're great with Pear Applesauce. Combine and refrigerate the potato mixture up to a day ahead; dredge in matzo meal and sauté just before serving.