Potato Latkes with a Kick are an update on a classic, with special spices and texture.
Nothing makes Keith’s taste buds swoon like a dish made with potatoes. So when I asked him to play with the idea of potato latkes, I certainly had his attention. We love all things potato here at superman cooks, and Keith is our resident expert. His famous mashed potatoes are the stuff of legend. They were one of the first things he ever made for me, and to this day they continue to garner my love and admiration. According to Keith, texture and bite is an important characteristic in any good potato dish, which is why he experimented with these Potato Latkes quite a while to perfect the right consistency. Ultimately, he chose to combine grated potatoes with mashed potatoes to create the perfect bite. He pan-fried them instead of deep-frying them, yielding a nice crunchy texture on the outside and a smooth, creamy filling on the inside. Then he added some unexpected spice that made these Potato Latkes unique.
We don’t need an occasion to enjoy potato pancakes of any kind. But we are always happy to celebrate any holiday (like Hanukkah) with friends where a potato dish is a tradition. These latkes are a twist on tradition, paying homage to a classic, yet adding a kick. I like mine the traditional (way with apple sauce), and Keith prefers a generous dollop of sour cream. Keith’s potato latkes are worthy of celebration: for the holidays or any day of the week.
An updated version of a traditional potato pancake
- 2 C left over mashed potatoes
- 2 C shredded potatoes soaked in cold water
- 1/2 C shredded carrots
- 1/2 C shredded onion
- 1/4 C chopped parsley
- 2 eggs
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp crushed red pepper
- 1 tsp tumeric
- 1/4 C panko bread crumbs
- vegetable oil
- In a medium sauce pan, place shredded potatoes, carrots and onions and fill with water.
- Cook over medium heat for 5 minutes.
- Drain and allow to cool.
- Squeeze out as much water as possible.
- Combine this mixture with mashed potatoes. Add all spices and parsley.
- Whisk eggs and add to mixture.
- Add bread crumbs and mix thoroughly
- Heat large skillet on stove over medium high heat, add enough oil to cover bottom of pan.
- Drop potato mixture by spoonfuls and flatten to form pancakes.
- Cook 3-4 minutes or until brown, flip over and repeat.
- Serve with sour cream and a side of applesauce.