I’ve said it before and Ill say it again—potatoes are my all-time favorite! They are so versatile and there’s nothing that can compare to the comfort of potatoes in almost any shape or form. (Minus potato salad. I’ve never been a fan.)
But crispy, browned potatoes? Well those are right anytime!
You can ask anyone, the one thing I never turn down is hash browns. When we go out to brunch, I’ll always order the hash browns and LeBraun always orders the pancakes, but potato latkes, aka potato pancakes, combine them!
Crispy potato latkes weren’t something I grew up eating. My family stuck more the mashed potato-filled pierogi being of Ukrainian decent, but Hanukkah started yesterday and stores here in Long Island have been selling potato pancakes like there’s no tomorrow. We’ve never lived somewhere with such a large Jewish population so it’s interesting learning about and have access to such a large variety of kosher items. We’re still figuring out all the nuances of kosher, but have found that many items are dairy-free in their makeup. Hooray!
Anyway potato latkes can be made thousands of different ways. Every family has their own favorite recipe. Some are made with cheese. Some of mixed with other vegetables (I personally love a version that mixes shredded potatoes and zucchini). Some are spicy. There are even some recipes that use sweet potatoes. Oh the possibilities!
This version is classic, simple, and humble. No fancy ingredients here, just wholesome ingredients you probably already have in your pantry.
A great latke should have a crispy, golden outside and soft, savory center. Mmm!
Now I’m not professional latkemaker, but I’ve heard that the starchier the potato, the crispier the latke, which is why I chose baking potatoes over a softer variety like Yukon Golds. I would say this version was crispier, though I’ll have to do a side-by-side comparison to be absolutely positive.
Potato latkes are best served hot and topped with ingredients like sour cream and chives or apple sauce. Enjoy, and Happy Hanukkah!
GLUTEN-FREE, DAIRY-FREE POTATO LATKES
- 2 cups baking potatoes, peeled and grated
- 1/2 small onion, minced
- 3 eggs, beaten
- 2 tbsp all-purpose, gluten-free flour
- 1 1/2 tsp salt
- 1/3 tsp black pepper
- 1/4 tsp cayenne
- Canola oil*
- 3 scallions, chopped
- Vegan sour cream (like Tofutti)
- Apple sauce
- Peel and grate the potatoes.
- Using paper towels, wrap the mixture and squeeze to remove as much excess moisture as possible.
- Place potatoes in a large bowl then add the onion and eggs. Stir well to combine.
- In a small bowl, mix together flour, salt, pepper and cayenne.
- Add the seasonings to the potato mixture and stir well.
- Heat a cast iron skillet over medium to medium-high heat.
- Add enough oil to coat the bottom of the pan.
- Place spoonfuls of the mixture and press lightly to spread to 1/4-1/2-inch thick patties.
- Brown each side roughly 3-5 minutes. If potatoes are browning too quickly, reduce the heat a bit.
- Transfer to paper towel and lightly pat to dry.
- Serve immediately and with toppings (optional).
n1. Canola can be substituted with peanut or sesame oil as well.