The Perfect Latke (Potato Pancake)

If you peruse through this site, you will find that we are huge fans of all things latke. There is something magical about the simplicity of a vegetable pancake. And, this is how I make the classic potato pancakes. Or what we in the Spice Chronicles household, refer to as the perfect latke. There are a few degrees of separation here and there. However, it had all the elements of a classic potato pancake. And frankly it is hard to visualize something less perfect than crisp, hot, and flavorful potato pancakes.

My Perfect Potato Latke Story

In a year, where people are still sorting out feelings and emotions. Trying to reflect on how to brace for winter. There is a crying need for simple comfort. This is where a simple classic potato pancake or the perfect latke fits in.

On a day like today, when I am feeling peaceful, I feel the need to write down an essential recipe that we love. And, while my serving these with pomegranate raita might seem a little unconventional, let me assure you, my latke game is pretty spot on.  In fact, in addition to these mostly conventional ones, I have a tandoori spiced cauliflower latke, and a harvest vegetable variation as well.

And look if creme fraiche is your thing, you can actually try making some at home. And I have a gently spiced take on applesauce too! However, let us focus on the star of the show, which are the latkes. A good latke is a happy marriage of potatoes and onions, and maybe garlic if you want to push the envelope just a little bit. Latkes done right, should be crisp around the edges and creamy and softer in the center.

Some Potato Latke Tips and Tricks

Here are my tips and suggestions on how I do this right.

• We start with the potato, and the potato of choice really is the homey starchy russet. The high starch content in these potatoes allow them to bind well, ensuring good tight latkes.
• The preferred cooking medium is schmaltz, which is rendered chicken fat. Now, by all means if you can find some use it. What I do is add in some ghee to my cooking oil to give it flavor without dealing with the schmaltz.

• Then there is the onion, I actually like using shallots as they are a little sweeter.
• Lastly, I strongly recommend using a hand grater for the potatoes. It takes a little bit longer, but the texture is well worth it.
• And then there is the frying, you want to fry them low and slow.

And of course, serve these just before you are ready to eat them. They are best served piping hot. And these are the reason, why we love Hanukah.