asymphonic :: Recipes :: Potato Pancakes

A classic Hanukkah dish, these warm, crisp potato pancakes (called latkes) also make a comforting winter snack. Customize your potato pancakes with your favorite flavors, such as fresh thyme, sage, sweet paprika, or ground cumin. Or substitute 1 cup grated potato with 1 cup vegetable or fruit — sweet potato, parsnip, carrot, apple, or pear.

Yield: 6
Prep time: Under 15 Minutes
Cook Time: Under 15 Minutes
Course: Appetizers

Ingredients:

• * 1 pound(s) potatoes, peeled and grated
• * 1 egg, lightly beaten
• * 1 medium yellow onion, peeled and grated
• * 1/8 teaspoon(s) freshly ground pepper
• * 2 tablespoon(s) flour
• * 1 teaspoon(s) salt
• * 1 1/2 tablespoon(s) canola oil

Instructions:

Directions

Combine all ingredients except oil in a bowl. Heat 3/4 tablespoon oil in a nonstick skillet over medium-high heat. Drop 3 tablespoons batter (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until golden brown — 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and the remaining oil as needed. Serve warm.

Accompaniments: Traditionally served with sour cream or a chunky applesauce, potato pancakes also partner well with zesty tomato and mango chutneys. Or play up the pancakes' savory flavor and crunchy texture with a dollop of crème fraîche topped with caviar or salmon roe.