Potato Latkes Recipe - Belly Full (2024)

FAQs

What is the difference between German 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.

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.

Or, you can grate the potatoes hours ahead and store them submerged in water in the refrigerator. Drain them well and make the batter up to two hours ahead.

But, corn meal is a great substitute for matzoh meal and will also make your latkes gluten-free and nice and crispy.

The Best Oil for Cooking Potato Pancakes

While I usually love cooking with olive oil, to pan-fry the potato pancakes, we need to use an oil that has a neutral flavor and high smoke point (olive oil is neither of these!). Canola oil, vegetable oil, peanut oil, and grapeseed oil would all work.

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.

Potato latkes are a more recent Ashkenazi invention that gained popularity in Eastern Europe during the mid 1800? s. A series of crop failures in Poland and the Ukraine led to mass planting of potatoes, which were easy and cheap to grow. But before potatoes came on the scene, the latke of choice was cheese.

The latke, it turns out, has its roots in an old Italian Jewish custom, documented as early as the 14th century. That, it seems, is where Jews first fried pancakes to celebrate Hannukah. Only back then, they were made of cheese.

How do you keep potato pancakes from falling apart? The egg and flour in this recipe help bind the potato pancakes and keep them from falling apart. Also, make sure they are fully cooked on one side before trying to flip them over. What ingredient keeps pancakes from falling apart?

Ester Kraft's potato latkes recipe

Peel the potatoes and then cut them into cubes. As you cube them place the cubes in a bowl and sprinkle with lemon juice to prevent them from darkening.

Why did my grated potatoes turn black? ›

This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.

Grating and rinsing the potato will only remove some starch from the cut surfaces. Using warm or cold water in the rinse will not make any appreciable difference. However, multiple rinses or soaking will help reduce the starchiness, if so desired.

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.

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.

Per Serving: 215 calories; fat 8.7g; saturated fat 1.3g; mono fat 6.1g; poly fat 1g; protein 4.4g; carbohydrates 31.6g; fiber 2.6g; cholesterol 30mg; iron 1.6mg; sodium 173mg; calcium 30mg.

German pancakes and Dutch babies are essentially the same thing, but the dish is said to have originated in Germany, not the Netherlands. The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German).

A dutch baby pancake is sometimes referred to as a puff pancake, a dutch puff, or a German pancake. It is essentially a large popover or Yorkshire pudding with a custardy base and crisp tall edges. It is typically served for breakfast.

The difference between German and American pancakes is that German pancakes use more eggs than American pancakes and no leavening agent. German pancakes are also baked in a shallow dish (like a roasting pan or cast-iron skillet) while American pancakes are cooked on a griddle.

They originated in the eastern European countries of Germany Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.