Chef Mik's Potato Latkes

During the 8 day celebration of Chanukah presents notwithstanding, one thing I look forward to the most are potato pancakes known as latkes which are often times served with sour cream and apple sauce. Now these traditional Jewish style latkes not unlike many dishes common to the faith are quite similar to other staples found throughout Europe where there once was a decent sized Jewish population. In fact one that comes to mind are raggmunkar which is the Swedish incarnation unlike latkes which are sometimes also served with a beef roast or brisket but no sour cream of course, raggmunkar are served with salt pork and lingonberries hardly kosher I know but one mans poison is another mans elixer I always say! However I think a closer relative would be the German kartoffelpuffer, also served with apple sauce. Or maybe the Irish boxty potato pancakes served simply with butter and sometimes sugar. Two perhaps more distant relatives would be the classic Swiss style potato rösti however in this version the potatoes are precooked and the onion sautéed unlike the previously mentioned. Then there is the American style hash brown which most likely was influenced by at least one of these other potato pancakes . FoodPerfected offers all of the above naturally as well as pint sized cocktail style mini potato pancake served with crème fraîche, caviar and/or chives. 

Shopping List

Starchy potatoes such as Russet (Burbank, Idaho)

Sweet Vidalia onion

Eggs

Sour cream

Apple sauce, homemade is best but store bought is fine

Potato, arrowroot or corn starch

Baking powder, optional

Salt

White pepper

Chives, optional

My Mad Method 

Ready to eat

Peal, shred and submerge 4 medium starchy potatoes in water for 30 minutes

When ready carefully remove the potatoes allowing the starch that has accumulated at the bottom to remain undisturbed, I use a salad spinner which makes it easier

Carefully drain the water away being careful to reserve the starch

Drain potatoes well, transfer to a mixing bowl, add one onion minced, 2 eggs beaten, reserved potato starch plus 1 TBSP powdered, 1 tsp baking powder (optional), salt and pepper to taste, mix to combine

In a frying pan or iron skillet over medium heat warm a couple TBSP canola oil and 1 TBSP clarified butter to just smoking, add palm sized amount of the potato batter to the pan

After 4 to 5 minutes carefully flip and sauté an additional 4 or 5 minutes or until nicely browned and cooked through

Drain on paper towels and serve