Potato Pancakes Latkes a La Cohen
Crispy, golden, and irresistibly flavorful, Potato Pancakes Latkes à La Cohen are a delightful twist on a classic comfort dish. Made with freshly grated russet potatoes and onions, these latkes achieve their signature texture through a delicate balance of ingredients like all-purpose flour, a touch of baking powder, and savory seasonings. The recipe cleverly uses the potato's natural starch to bind the mixture, ensuring every bite is perfectly crisp on the outside and tender within. Pan-fried to perfection in neutral oil, these latkes are versatile enough to be served as an appetizer, side dish, or holiday favorite. Pair them with a dollop of tangy sour cream and the sweetness of applesauce for a harmonious blend of flavors that will keep everyone coming back for seconds. Ready in under 45 minutes, this recipe is ideal for family gatherings or any time you're craving the ultimate potato indulgence.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 0.5 teaspoons Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Neutral oil (vegetable, canola, or grapeseed)
- 0.5 cups Sour cream
- 0.5 cups Applesauce
Instructions
Peel the potatoes and grate them using a box grater or food processor with a grating attachment.
Grate the onion into the same bowl as the potatoes.
Transfer the grated potatoes and onion to a clean kitchen towel or cheesecloth. Wrap tightly and squeeze out as much liquid as possible into a bowl. Set the liquid aside for a few minutes, allowing the starch to settle at the bottom.
Carefully pour off the liquid from the bowl, leaving the potato starch at the bottom. Add the starch back to the potato mixture.
In a large mixing bowl, combine the potato and onion mixture with the eggs, flour, baking powder, salt, and black pepper. Mix well until evenly combined.
Heat the neutral oil in a large skillet over medium-high heat. The oil should be hot but not smoking (around 350°F).
Scoop about 2-3 tablespoons of the potato mixture into your hands and form into a flat patty. Gently place in the hot oil. Repeat until the skillet is filled but not overcrowded.
Cook each latke for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spatula to flip them carefully.
Transfer the cooked latkes to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture, adding more oil as needed.
Serve the latkes hot with a dollop of sour cream and a spoonful of applesauce on the side.
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 32.3 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 349 mg | 27% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4304 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
