Have you ever eaten a latke? Have you ever heard of latkes? Well I am here to inform you of this sensational life altering potato dish. When I say these will be your favorite thing ever I am not exaggerating.
But first, in true Alicia fashion, I want to share with you the history behind latkes. Because I am not an expert on this dish, I found a fascinating article about latkes and their history. Click HERE to read a little insight on my fave potato dish.
Now that you have the background info, I want to share my history with latkes. I was first introduced to these delicious gems by my good friend, Rebekah. She made these for my mom’s office Christmas party and I swear I ate 10. I just couldn’t get enough! And the crazy thing to me was I had NEVER heard of these? Latkes… what are those? How do you pronounce it? Why are they so stinking delicious?!?!?!
Anyway, fast forward to 2018 and my obsession with latkes was still going strong. I would make these on the regular in lieu of mashed potatoes, hash browns, and basically any side dish I wanted to replace with these potato pillows.
I even requested Rebekah make these right after I had my son because I knew A. They would make all my postpartum recovery pain fade away and B. She truly makes the MOST delicious ones I have ever had and I was not going to pass up the opportunity for the latke queen to make them for me. And let me tell you, she made an entire Tupperware full of latkes and my husband ate two, not because he didn’t like them but because I reserved them allll for myself.
So, I hope this convo has persuaded you to try out these delicious potato cakes. They are super easy and incredibly delicious. You will wonder how you have lived without these in your recipe repertoire. Now go make these ASAP.
-This is the recipe Rebekah follows. It is from Smitten Kitchen. You can find it HERE or detailed below. Thank you Smitten Kitchen for creating one of my all time fave recipes.
-I serve my latkes with chive sour cream (1/2 cup sour cream and 1 Tablespoon chopped chives) or applesauce. I use unsweetened apple sauce with my latkes and it.is.amazing
Shred the potato and onion on the large holes of a box grater or in a food processor. Transfer to a kitchen towel, and squeeze as dry as possible. Let stand for a couple minutes, then squeeze out again.
In a large bowl, whisk the flour or starch, baking powder, salt and pepper, and egg together. Stir in the potato onion mixture until all pieces are evenly coated. I do this with my hands because I find it much easier than with a utensil.
In a medium skillet, heat 2 tablespoons of oil until shimmering. Drop packed tablespoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until desired goldenness on the bottom, about 1 minute. Drain on paper towels and transfer to a large baking sheet covered with foil, and transfer the tray to a 175 degree oven to keep warm. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.