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Sunset Over Trees

Test Kitchen: Potato Pancakes (Latkes)

Writer: Tyler BradyTyler Brady

Every week we try to make a new meal or item. This week's was Potato Pancakes:


  • 4 large baking potatoes (2 pounds)

  • 2 extra-large eggs, lightly beaten

  • 6 tablespoons flour or matzo meal

  • 2 1/2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper, plus extra for garnish

  • 6 tablespoons clarified butter (see note)

  • 4 extra-large eggs


"Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.


Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Move to a plate lined with a paper towel while you finish cooking the pancakes. In the same pan, use the remaining butter to fry the eggs, cooking two at a time, until the yolk is a runny or jammy, as desired.  Serve 3 – 4 potato pancakes on a plate with a fried egg on top.  Sprinkle with salt and pepper serve hot."


Review:


These really just left us craving hash browns or breakfast potatoes. Next time we will do some things differently and try out a new recipe.

  • Form into loose balls by hand and flatten slightly so they will get thinner, and crunchier in the pan

  • Make sure oil is hot enough before starting first ones

  • Use a recipe that calls for more oil so they turn out more fried and crunchy

  • Possibly try with a mashed potatoes recipe instead of grated

  • More sunny, less fried egg for T next time

  • Add cheese?


Alternative Recipes:



Rating: 5/10





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