Crispy strands of Potatoes combined with Pan-roasted Garlic, Onion and Kale.
A foolproof recipe for this new classic crispy variation.
Did I say Lacy?
ABSOLUTELY! You can see the crispy strands – this makes them crunchy and irresistible!
I love using a julienne blade on my little mandoline. I have more control than a food processor (where potatoes get too manipulated/ wet.)
Thinner and Crispy Latke:
SHOW DID I ACHIEVE THAT?
Less egg and flour (or matzo meal) and no leavening ingredients…
So really – more thinly cut potatoes!
My Method:
- Choose starchy potatoes: Russets, also called Idaho
- Break out your Mandoline Slicer* – use julienne blade
- Whisk eggs, salt & pepper in a large bowl.
- Heat oil in a cast iron skillet early to low heat
- Peel potatoes one at a time, julienne, add to a dry kitchen towel, wring out dry
- Add potatoes to egg bowl with chopped onions and sliced kale
- Raise heat in skillet to medium-low, add latkes (I use a 2” cookie scoop)
- Flatten to a 3” round latke, cook each side – crisps and golden
- Add to a paper towel sheet pan to drain excess oil
- I use: Benriner Mandoline Slicer with a julienne blade ( I do not care for a food processor with julienne disc.. but you might.)
To be folded into the potatoes…
Pan-roasted easy garlic with thinly sliced kale and starchy potatoes. Save the garlic oil for cooking the latkes!
The garlic is now simmered in the olive oil over low heat until it just colors…with golden edges ~ to be folded into the latke batter
With a small knife, slice off the root end – the garlic’s paper will be easier to release!
This chose to be an EASY & EFFECTIVE way to slice peeled potatoes! Especially for this lacy latke recipe
In the background, whisked eggs wit salt & pepper
The Latkes are not deep-fried in oil… just enough neutral oil (I use expeller pressed safflower oil: not heated ) to cook properly with crispy, lacy edges
The difference between Latkes and Potato Pancakes:
The ingredients and their origin! Latkes come from Italy and potato pancakes come from Eastern Europe.
Some say:
Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Many times latkes differ from potato pancakes as it mostly boils down to the ingredients and texture.
Regardless – I call all my fried potato creations – LATKES!
Potato Latkes – You Don’t Have to Be Jewish to Love & Appreciate ‘Em
Especially popular at Hanukkah and other Jewish holidays, but they can be enjoyed any time of year by all! Latke is the Yiddish word for a fried pancake!
Nice chunks of Pan-roasted Garlic are enclosed in the latke. Not an overwhelming “garlic” flavor – mellow yet noticeable
Also See:
Lacy Garlic Latkes topped with Herbed Goat Cheese & Smoked Trout
See my OTHER LATKE RECIPES:
Karen’s Beet Cured Gravlax on a Potato Latke
Butternut Squash Latkes (an updated “potato” pancake)
Rainbow Latkes – Potato and Vegetable Pancakes
Homemade Applesauce – My Favorite
Lacy Garlic Potato Pancakes topped with Herbed Goat Cheese & Smoked Trout
Enjoy this Latkes at holiday time – or anytime!
Karen
Karen’s Lacy Garlic Latkes
Equipment
- 1 13" cast iron pan
- 2" cookie scoop
Ingredients
Latke Batter:
- 2 large russet potatoes, about 1 1/2 pounds
- 3 large eggs, I use pasture raised
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/3 cup onions, peeled, medium dice
- 1/3 cup kale leaves, stripped, julienned
- 1/4 cup neutral oil, such as safflower , (expeller pressed)
Pan-Roasting Garlic Add In:
- 6 large garlic cloves, peeled
- 1/3 cup neutral oil
Instructions
Pan-Roasting Garlic Add In:
- Cut off root end of garlic cloves with a small knife, peel garlic. Chop garlic into 1/3" pieces.
- Heat 1/3 cup olive oil in a small 7" skillet with the garlic, stir to coat. Bring to a slow simmer and simmer for about 7 minutes until garlic is barely cooked with lightly golden edges, remove from heat.When cool, strain – use garlic oil for cooking the latkes! Set aside garlic.
Latke Batter:
- Heat the reserved 1/3 cup garlic oil with and additional 1/4 cup oil in a 13 inch cast iron skillet. Set to very low heat. Do this early, so when you latke batter is ready – it can go right into the hot oil.
- In a large bowl, whisk both eggs with salt & pepper. Peel the first potato, cut using a mandolin with a julienne blade. Add the potatoes to a clean kitchen towel. Peel the last potato, and cut as above – add to the towel.Squeeze the towel tightly to remove all their juices.
- Add the julienned potatoes to the egg mixture, mix all together. Add the onions and sliced kale, mix in.
Cooking the Latkes:
- Set oil to a low – medium setting. When hot, add a batch of latke mixture into a 2 inch cookie scoop; press down slightly. Add to the oil, and flat to a 3" circle.Repeat, cooking 9 latkes at a time, not crowding the pan. Add more oil if necessary.
- Cook for a few minutes and flip over when they are golden underneath. Cook second side until golden – give them another flip so they are cooked through.Remove to a paper towel lined rimmed tray. Repeat with remaining mixture.
- Serve with applesauce, sour cream or solo.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Came out perfect! Crispy and lacy. So liked the garlic. Added some kale and all devoured them. Got to try your other latkes, can they be as good as these?
Thanks Mary for writing. Perfect… great review!! Well, all the latkes are different, gotta try a few. 😀Karen