Well, Hanukkah has passed, and I’m not Jewish anyway, but that’s okay—I love latkes. If you don’t know latkes, and you just happen to be from the South, they’re like your grandmother’s potato pancakes, catapulted to an otherworldly level. But don't wait for the holidays—have these lovely potato pancakes any time of the year—like now.
Jenna uses vegetable oil to fry her latkes—I've opted for olive oil. I think it's a matter of personal preference, so use what you like. This recipe yields 4 (5 in.) latkes.
Crispy Potato Latkes with Garlic
1 large russet potato (about 1 lb), peeled and grated
½ yellow onion, peeled and grated or finely minced
4 tablespoons all-purpose flour
1 egg, lightly beaten
1 large garlic clove (or to taste), minced
1 teaspoon kosher salt
¼ teaspoon black pepper
Olive oil
Sliced green onions
Preheat oven to 250 degrees, or heat warming drawer to high. Place a sheet pan, topped with a wire rack, in oven/warming drawer.
Grate potato and onion, and spread longways in a thin dishtowel or cheese cloth. Twist the towel, squeezing out as much excess liquid as humanly possible. Place potato and onion in a bowl. Add flour, egg, garlic, salt and pepper.
In a small, non-stick or cast-iron skillet, heat olive oil over medium heat. When oil begins to ripple and smoke, drop potato mixture by 1/3 cup into skillet, one at a time, flattening with the bottom of the measuring cup, spatula, or spoon. Cook for 3-5 minutes on each side until browned. Place fried latke on wire rack in oven or warming drawer. Add 1 tablespoon oil to skillet, and cook next latke, repeating process with remaining latkes. Hold in oven or warming drawer until ready to serve. Garnish with green onions.
