Potato pancakes are typically served as either a side dish or an appetizer. I like to serve these patties alongside a whole roasted chicken, marinated and grilled steak, or with seared pork chops. These cakes also pair nicely with sauteed shrimp or baked salmon.
Serve these classic potato pancakes with applesauce or sour cream. Top them with slices of smoked salmon and a dollop of sour cream and you have a fabulous easy lunch. They are great as a side dish with dinner or with a big breakfast or brunch as well.
Potato pancakes are more rounded than potato latkes and you can make them uniform more easily. On the other hand, potato latkes are also rounded, but you’ll notice shredded pieces of potato sticking out here and there. Finally, potato pancakes are thinner, while potato latkes are thicker.
Potato pancakes, raggmunk, draniki, deruny, latkes or boxties are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning.
If they’re falling apart while you’re shaping them, they either need a little more flour to hold them together (QueenSashy recommends saving the potato starch that gathers at the bottom of the liquid you squeeze out of the grated potatoes and mixing that back into the potato mix) or they’re too wet and need to be wrung
If you ‘re making them in bulk, and want to spread out the work, you can definitely grate up your (preferably Russet) potatoes a day in advance , but they suggest adding a little lemon juice or other citrus to the latke batter. This will help keep the potatoes fresh when it comes down to frying time.
Although many Americans associate potato pancakes with Hanukkah, they have more broad origins. 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.
The Potatoes There’s no question about it: Russets are hands down the best spuds for making latkes . They have a high starch content, which means your latkes are less likely to fall apart and you don’t need flour to bind them. And here’s some bonus intel: You don’t even have to peel your potatoes .
After they’re cooked, latkes keep well in the fridge for a day or two, or wrap them well and keep them in the freezer for up to two weeks. Reheat them in a single layer on a cookie sheet in a 350° oven until they’re crisp again.
Latkes are often close to deep-fried, whereas sometimes hash browns (especially outside of restaurants) are just fried in a pan with a light/moderate amount of oil. Latkes are potato pancakes and both frequently have onion in the mix. They’re made from shredded potatoes.
Cooked latkes can be frozen on a baking sheet, then transferred to a sealable bag or container and frozen up to 2 weeks. Reheat in a 450°F oven (about 5 minutes).
Wash the potatoes under cold, running water then peel them. Cut the potatoes into quarters if they’re medium-sized potatoes or eighths if the potatoes are large. Add eight pieces of potato to the blender jar. Press the ” grate ” button and allow the blender to run for 5 seconds.
Potato pancakes are also called latkes , boxties, or draniki depending on what culture you draw from, but the basic recipe is the same: potatoes , onions, seasonings, and sour cream or applesauce! Russet potatoes are perfect for this recipe because they are extra starchy which helps bind the other ingredients.
Jewish people celebrate Hanukkah by consuming fried foods like latkes , as well as other foods cooked in oil during the eight-day holiday. The applesauce conceals the oiliness of the potato, while creating an explosion of fall food flavors in your mouth.