I've been hearing about Latkes from my sister ever since she married my brother in law and he started making them for her during Hanukkah several years ago. When she first told me about them, I figured, how hard could it be? HA! Let's just say that I will eventually attempt them again, but not for a while.
In the meantime, I spied a container of leftover mashed potatoes in the refrigerator and decided to try a simplified version. They turned out great and my boys and I enjoyed them for breakfast along with some eggs and fresh fruit. They were especially delicious when topped with some pear sauce that I had in the pantry. I'll share the pear sauce recipe this fall when pears are in season.
Traditionally, latkes are fried in oil. However, I was feeling somewhat lazy this morning. I simply heated the pancake griddle and made them that way. As soon as they were browned on the bottom, they flipped easily, without any oil at all. The trick was not to mess with them once you have dropped them onto the griddle and flattened them slightly. Simply let them cook on one side, flip and press them to the thickness you want and then cook the second side.
Potato Pancakes
2 cups leftover mashed potatoes
2 eggs
1/4 cup arrowroot or cornstarch (AP flour would probably work fine as well)
pinch of salt, should not need much because the potatoes are already flavored
Using a couple tablespoons of the mixture at a time, drop the pancakes onto a hot griddle. Flatten them out a bit, using the back of a large spoon and let them cook until browned. Flip them over with a spatula and press down slightly. Cook the second side until browned. Remove from the griddle and serve warm. Top with apple sauce or pear sauce if desired. Enjoy!
Click here for printable recipe
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