Potato Pancakes

Potato pancakes, or latkes, are a Jewish dish traditionally served at Hanukkah. These crispy potato pancakes are delicious at breakfast and brunch.
Yield 8-10 latkes
Time 30 minutes
  • grater
  • colander
  • large bowl
  • large frying pan
  • soup spoon
  • spatula
  • paper towels
  • oven-safe plate
  • 2 large potatoes
  • 3 oz chives, minced
  • 1 small red or white onion, minced
  • ΒΌ c cashew cream
  • several T grapeseed or olive oil
  • salt
  • pepper

Grate potatoes into in colander set in sink. Take double handfuls and press to squeeze out excess liquid. Transfer to bowl.

Add chives, onion, and cashew cream, and stir to combine.

Heat oven to 200. Place paper towels on plate and set next to stove.

Add enough oil to frying pan to just cover the bottom and heat until a drop of water dropped on it sizzles. Drop heaping spoonfuls of batter onto pan to form small pancakes. Use the spatula to push any stray bits of potato back into the pancake, then press each pancake to flatten.

Fry 3-4 minutes until brown and crisp, turn, and repeat. Place latkes on paper towels, lightly sprinkle with salt and pepper, and keep warm in the oven.

Repeat with remaining potatoes, adding more oil to the pan as needed.

Serve immediately.

Notes Latkes are traditionally served with sour cream or applesauce, but you could also try berry sauce, jam, or maple syrup.

You can save extra batter for a few days in the refrigerator. Though it will taste fine, the top layer will turn a very yucky grey.

Adapted from The Sublime Restaurant Cookbook (read my review), which suggests serving the latkes with soy cream cheese mixed with white truffle oil.

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Potato pancakes