Latkes aka potato pancakes are a delight this time of year. A twist on the tradition tho. Max was excited to eat these guys, as he said they were one of his favorites, especially with applesauce and sour cream. I had only eaten latkes at the deli here in my town. I had made variations of the dish but never the actual latkes. Searching across the internet for a reliable source to get an idea of what a latkes recipe looks like, I stumbled upon a Wolfgang Puck recipe that stood out. It was as traditional, BOOM! Exactly what I was looking for. Now for the Heavenly Eating take.
Let’s break it down, what exactly is a latkes? By the recipes available online you are looking at a pancake recipe that has a lot of shredded potatoes and onion added to it. Almost deep fried to get the crispy outside and the creamy potato insides. Now as we know over here at Heavenly Eating, I have a problem with pancakes. Max calls it the pancake incident, everyone liked what I made but personally it was far below my level. Something as a chef I was not expecting, thinking that I have something completely down. Only to get completely sideswiped.
We had two different twists for on the traditional latkes. We did an asian inspired kimchi (which is a fermented cabbage with chili paste). My own chef inspired leek and shiitake mushroom. The kimchi pancake turned out great. They had a extreme umami flavor. Max who was unsure about the kimchi had the most of them. We drizzled hoisin sauce on it to up the flavor. The leek and shiitake latkes were savory as could be. The flavor of brunch, potato hash sort of flavor that would be great with a poached egg. I think the best latke we made were the traditional ones. The apple sauce tied with the sour cream just made you realize why we should mess with the traditional favors sometimes. But if you do, always make a bunch more of the traditional favors.
As the night winded down, I ate a bunch of the traditional latkes and had a few leftovers. Max mentioned to me earlier in the evening how good latkes are cold. He was right, the next day I had a few cold and they are just as good as they were hot. I loved it. These delicious pancakes are the kind of dish that you can eat in the middle of the night after partying and having a good time with friends. Cold, hot with or without sauce you will love make and having em. Settle back into bed feeling the comfortable flavors that is Latkes. I can’t thank Max enough for suggesting the idea for the blog it was a great experience that I hope you can share with us making these for your friends, family during the holidays and for years to come. Happy Holidays!
Latkes Aka Potato Pancakes
- 8 medium potatoes, peeled
- 1 medium onion
- 1 T salt
- 1 1/2 cup flour
- 1 cup milk
- 1 Duck egg
- 1 tablespoon baking powder
- 1/8 cup melted butter
- Frying pan
- Wooden spoon or spatula
- Mixing bowls
- Cheese grater
- Chef knife
- Grate potatoes and onions on a large-hole grater.
- Mix flour, potatoes, baking powder
- Add milk, egg and then add the melted butter.
- Heat some peanut oil in a skillet over a medium heat *(don’t let it get to hot or it will burn)*
- Add about 2 tablespoon of the mixture and fry until golden on one side. Flip, and cook the same way on the other. Cook each side for about 2 mins *(note make sure there is about a half an inch of oil in the pan)*
Add 1 cup Chopped kimchi and serve with a drizzle of hoisin sauce and sour cream.
Add 1 cup of chopped leeks and shiitakes serve with sour cream
I like to plate the traditional latkes topped with a dollop of sour cream and applesauce. Garnish with fresh thyme sprigs or parsley. An alternative way to plate or make it Max’s style using latkes as buns and turning it into a grilled cheese. You have to try it but if you do please show us a picture.
Frank will make you these Latkes by the dozen. For more information and to order email Frank directly. Frank@HeavenlyEating.com