I’ve always called these latkes, but before writing this post I did some googling and there seems to be a big divided camp between what is a latke and what is a potato pancake. I think potato pancakes has to be the more generic term, so that’s what I’m calling them here. Plus, I feel like it would be an affront to Jewish people everywhere to title this post “Latkes with Bacon Applesauce.” If you aren’t feeling ambitious, these are almost as good with some plain old applesauce or sour cream.
Full recipe after the jump.
Potato Pancakes
Makes 4 servings
3 large baking potatoes (IMPORTANT! These have to be the starchy kind!)
1-2 large shallots, grated
2 tbsp. all-purpose flour
1.5 tsp. kosher salt
1 egg
peanut oil for frying
Directions
1. Grate the potatoes by hand using a box grater. I used the side with the large holes here, but you can use the small holes for a different texture. Wring out as much moisture as possible using a clean kitchen towel or cheese cloth.
2. Heat peanut oil in a large cast iron skillet over medium-high heat.
3. Mix shredded potatoes, shallots, flower, salt, and egg in a large bowl. You may have to add a little more egg or flour depending on the batch.
4. Shape potatoes into thin, patties, about half the size of your palm. Carefully drop into preheated oil (about 350 degrees). Cook on each side between 4-6 minutes, or until a deep golden brown.
5. Serve right out of the pan with applesauce (Bacon Applesauce recipe below) or sour cream. If you need to make these ahead of time, I suggest doing so the same day, and leaving them on the counter (I know this is technically wrong and not food safe, but putting them in the fridge makes them soggier in my opinion). Place on a cookie sheet (even better to put them on a cooling rack on top of the cookie sheet) and heat up in a hot oven (about 425) degrees for 15 minutes.
Bacon Applesauce
Ingredients
3 granny smith apples, peeled, cored, and cut into 1/2 inch pieces
1/2 c. apple cider or apple juice
5 slices of bacon, chopped
1 tbsp. butter
pinch cinnamon
1/4 c. chopped pecans
Directions
1. Fry bacon in a heavy-bottomed skillet until crisp. Transfer bacon onto paper towels to drain.
2. Leaving about 2 tbsp. bacon fat in the pan, add in butter, and melt over medium heat.
3. Add in apples, tossing to coat with bacon fat and butter. Cook until apples are softened. Do not allow to brown.
4. Add in apple cider and cinnamon, and allow to cook over low heat for about 15 minutes. The apple sauce is done when the apples have broken down a bit, but are still chuny and textured. Mix in nuts and reserved bacon. Serve warm or cold.
