Classic Potato Latkes
Every so often, I get a hankering for latkes, the savory fried potato patties that originated in Eastern Europe and are popular during Hanukkah. When that happens, I make a batch of them for dinner, and I manage to get away with a completely meatless meal.
I fell in love with latkes not too long ago, thanks to Dill’s, a charming but tragically short-lived German-American restaurant in Middleville, Michigan. E’s parents live just down the road, and they introduced us to Dill’s after it first opened. It quickly became a local favorite. We even held our wedding rehearsal dinner there.
Everything at Dill’s was made from scratch by the chef-owner, Bryant. We usually ordered one of the six variations of Reuben sandwiches on the menu. Sometimes I’d order one of the seasonal salads that was always changing slightly, along with a cup of whatever phenomenal homemade soup was available that day (it was at Dill’s that I had the best cream of mushroom soup I’ve ever tasted). And we almost always ordered a plate of latkes to share.
The latkes at Dill’s were crispy and delicious, not too greasy, with just the right amount of onion and seasoning. In classic fashion, they were served with both sour cream and homemade applesauce. To this day, I can’t decide which topping I like best.
When Dill’s closed, only two short years after opening, I decided to start making my own latkes the first time a craving hit. You can find a basic latke recipe almost anywhere, but this is the variation I’ve developed. I always seem to hanker after them in the spring. This recipe makes a fair amount – the yield is basically one latke per potato. It can easily be doubled to feed a crowd.
Note: Latkes are easily made gluten-free by using GF bread crumbs instead of regular ones.
Potato Latkes
2 pounds starchy potatoes (baking potatoes work well), grated or shredded
1 medium to large onion (about 1/2 cup), finely chopped
2 tablespoons plain bread crumbs
1 teaspoon kosher or fine grain sea salt
1/8 teaspoon black pepper
2 large eggs, lightly beaten
Organic coconut oil for frying
Sour cream and applesauce for serving
In a large bowl, toss the potatoes with the eggs, onion, breadcrumbs, salt, and pepper. Toss well to coat.
In a large skillet, heat enough coconut oil to give you about 1/16 inch depth for frying.
Using an amount a little larger than a golfball, shape the potato mixture into patties. (Tip: I like to use a large cookie scoop for this.)
Fry in the oil, about 2-3 minutes per side, until golden brown and crispy. Use a spatula to press them even more firmly together as they cook. Remove to a paper towel-lined plate. (Note: You will probably need to do this in batches. Add more oil to the pan as needed.)
Serve warm, with sour cream and applesauce for topping.
Makes approximately 8-10 latkes, depending on size.
Just one word: YUM!
Here’s the printable recipe.
Cheers,
