Potato Pancakes and Latkes

Because these are not hand-grated and are made in a blender or food processor the texture is finer and more smooth, like a flour pancake. Making them this way saves time as well as possibly the skin of your fingers.

Use Russet potatoes (which contain more starch) and cut out a tablespoon of flour; if you use white or yellow potatoes use 3 Tbsp of flour so the pancakes don't fall apart.

My mom's original method was to hand-grate the potatoes, but she still added flour to the mix because she didn't squeeze the starchy liquid from the grated potatoes. An alternative to flour as a thickener is cornstarch or potato starch. Using a blender saves time (and  possibly the skin of your fingers) and results in a fine-textured pancake.

Use vegetable oil for frying and use enough to keep the potato pancakes from sticking and  fry the edges golden and crisp.

• 6 potatoes
• 1 egg
• 2-3 Tbsp flour
• 1 tsp salt
• vegetable oil for frying

1. Peel and dice potatoes.
2. Hand grate or with a box grater, or put in food processor or large blender by handfuls, grating in between.
3. Blend in egg, flour, salt.
4. Drop batter by spoonfuls into hot oil in frying pan.
5. Flip when pancakes firm and edges are golden.

Hand grating the potatoes and then squeezing out excess moisture as in the following recipe means you don't need to use flour as a thickener.

Potato Latkes, Hand-Squeezed

serves 6

• 1-1/2 lbs. russet potatoes, peeled (about 3 medium potatoes)
• 2 eggs, lightly beaten
• 2 cloves garlic, minced (optional)
• 1/4 tsp salt
• 2 Tbsp vegetable oil

1. Finely shred potatoes using a box grater, into a bowl.
2. In a small bowl, combine eggs, garlic and salt.
3. Add egg mixture to potatoes.
4. Scoop out 1/3 cup potato mixture and squeeze out excess moisture with your hands, into a separate bowl. Shape squeezed potato mixture into 2-1/2 inch patties.
5. Heat oil in a 12-inch skillet on medium-high heat. Using a spatula, slide patties into pan.
6. Cook 4 minutes or until golden brown, turning once. Transfer cooked patties onto paper towels to drain, keep warm.
7. Repeat with remaining mixture.
8. Serve with sour cream and chopped green onion or chives.

Lots of Potato Latkes, Cloth-Squeezed

• 4-1/2 lbs Russet potatoes (about 9 medium)
• 2 peeled and thinly sliced yellow onions
• 4 eggs lightly beaten
• 2 tsp salt
• 3 Tbsp potato starch (from potato liquid see below)
• vegetable, canola or sunflower oil for frying

1. Peel the potatoes and over a bowl covered by a strainer, hand-grate the potatoes or use the grater attachment of a food processor and strain the liquid from the potatoes into a bowl.
2. Put the grated potato into a clean cloth or wrap in cheesecloth, twist the cloth and squeeze to drain extra liquid into the bowl as well.
3. Let potato liquid sit for about 15 minutes till it separates (starch will sit at the bottom.)
4. Meanwhile saute the peeled and sliced onion in a pan in butter or a little oil, until soft and golden. Remove from pan and set aside to cool. 
5. Beat the egg with salt in a bowl and add the squeezed potato.
6. Carefully pour water from the top of the potato liquid and measure out 3 tablespoons of potato starch from the bottom of the bowl. Add this to the grated potato and egg mixture, stir. Stir in the cooled onions.
7. Heat oil in a 10-inch cast iron skillet or frying pan and fry about 4 potato patties at a time, flipping once.
8. Drain on paper towels and then keep warm in the oven while you fry the rest.
9. Serve with sour cream.

Smaller Quantity of Potato Latkes, cloth-squeezed

To make ahead, fry them as directed below, then instead of keeping warm in the oven, let them cool on the baking rack, then place on a baking sheet, not touching, to freeze in the freezer. Individually frozen latkes can then be placed in a freezer bag and kept frozen for up to a month. To bake from frozen, preheat oven to 475 degrees F and place frozen latkes on rimmed baking sheets and bake in oven 5-10 minutes or until hot. This quantity makes enough to serve as a side dish on a buffet table for twelve.

• 1-1/2 lbs. russet potatoes, scrubbed
• 1 white onion, peeled
• 3 large eggs, beaten
• 3/4 cup all-purpose flour
• 1-1/2 tsp baking powder
• 1 Tbsp kosher salt, plus more to taste
• vegetable oil for frying

1. Preheat oven to 200 degrees F.
2. Place a wire rack inside a rimmed baking sheet, set aside.
3. Grate potatoes and onion using the largest holes of a box grater. Working in batches, place the grated potatoes and onion in a kitchen towel over a medium bowl, and squeeze the vegetables in the towel to remove excess liquid.
4. Place squeezed potatoes and onion in a large bowl.
5. Repeat with remaining grated potatoes and onion.
6. Stir eggs, flour, baking powder and salt into potato  mixture in the large bowl until combined.
7. Pour oil in a large skillet to a depth of 1/4 inch. Heat over medium-high until shimmering, about 5 minutes.
8. Scoop batter carefully by tablespoons into hot oil (don't overcrowd them) and using the back of a spoon, gently flatten each portion to about 1/4 inch thick. Cook until golden brown and crispy, 6-8 minutes per batch, turning once halfway through cook time.
9. Use a slotted spatula to transfer latkes to the wire rack over the baking sheet.
10. Sprinkle with salt to taste.
11. Keep the fried latkes warm in the preheated oven while you continue to fry the remaining batter, adding more oil to the skillet as needed.