Potato Pancakes with a Chicago Twist
Crispy potato pancakes with shallots, egg whites and Lakeshore Shallot & Herb Seasoning. Tips for draining, frying, reheating and substitutions.
Can you call a latke by any other name? Our version is bursting with flavor thanks to our Lakeshore Shallot & Herb Seasoning and takes the everyday potato pancake up a notch with shallots, onions and garlicky goodness.
Our latkes are crispy and stay that way with clever use of using only egg whites making them perfect as a side for a holiday feast, or just by themselves cozied up with your favorite toppings.
Yield: About 20, 3-inch pancakes
- Using only egg whites and potato starch keeps latkes extra crispy and less greasy.
- Thoroughly squeezing grated potatoes and onions is key to preventing sogginess.
- Fry in hot oil, drain on paper, then keep warm briefly in a 350F oven to preserve crispness.
Spices
Featured in this Recipe
Preparation Instructions:
Line a baking sheet with parchment paper and several layers of paper towels.
Preheat oven to 350F.
In a large mixing bowl, combine potatoes, onion, egg whites, potato starch, and Lakeshore Shallot & Herb Seasoning. Stir to combine. If the mixture is very loose, add more potato starch, a little at a time.
Heat a large skillet with ½-inch of oil over medium heat. When oil is hot, make a “tester” latke and add to pan. Fry until crispy and brown on 1 side and turn and cook the other side. Taste for seasoning. Adjust with additional salt and pepper if needed.
Now make latkes! As latkes come out of the pan, transfer to lined baking sheet. Reheat for just a few minutes in preheated oven before serving.
thespicehouse.com
More About This Recipe
Delicious with brisket, turkey, chicken or as a vegetarian main.
Frequently Asked Questions
What makes these potato pancakes different from regular latkes?
This recipe adds Lakeshore Shallot & Herb Seasoning, grated shallots and onions for more flavor. It uses only egg whites and potato starch to create a lighter, extra crispy pancake that stays crisp after frying.
Why use only egg whites instead of whole eggs?
Egg whites bind the mixture without adding the extra fat and moisture of yolks. That leads to a firmer, crisper texture. Yolks add richness, so you can use one whole egg for flavor if you prefer, but crispness may be reduced.
How do I get rid of excess moisture from the potatoes and onions?
After grating, wrap the potatoes and onions in a clean kitchen towel or several paper towels and squeeze firmly over the sink until mostly dry. You can also let them sit sprinkled with salt for 5 minutes to draw out water, then squeeze again.
Can I substitute potato starch with something else?
Yes. Cornstarch or tapioca starch work similarly. All-purpose flour can be used but may yield a less crisp, heavier latke. Add substitute gradually until the mixture holds together.
What oil temperature and frying method should I use?
Heat about 1/2 inch of oil over medium heat until shimmering but not smoking. Fry a small test latke first. Cook until golden brown on one side, flip, and finish until both sides are crisp. Adjust heat so they brown without burning.
How do I keep latkes crispy when serving a crowd?
Drain cooked latkes on paper towels, then transfer to a single layer on a parchment-lined baking sheet. Keep them in a 350F oven for a few minutes just before serving to refresh crispness without drying them out.
Can I make these ahead or freeze them?
Yes. Cool fried latkes completely, then store in an airtight container in the fridge for up to 2 days. Reheat in a 350F oven or a skillet to restore crispness. For freezing, flash-freeze in a single layer, then transfer to a bag. Reheat from frozen in a hot oven or skillet.
What are good serving ideas or toppings?
Traditional toppings like applesauce and sour cream work well. Try them with brisket, turkey, or chicken, or go vegetarian with smoked salmon, chives, pickled onions, or a tangy chutney.
What makes these potato pancakes different from regular latkes?
This recipe adds Lakeshore Shallot & Herb Seasoning, grated shallots and onions for more flavor. It uses only egg whites and potato starch to create a lighter, extra crispy pancake that stays crisp after frying.
Why use only egg whites instead of whole eggs?
Egg whites bind the mixture without adding the extra fat and moisture of yolks. That leads to a firmer, crisper texture. Yolks add richness, so you can use one whole egg for flavor if you prefer, but crispness may be reduced.
How do I get rid of excess moisture from the potatoes and onions?
After grating, wrap the potatoes and onions in a clean kitchen towel or several paper towels and squeeze firmly over the sink until mostly dry. You can also let them sit sprinkled with salt for 5 minutes to draw out water, then squeeze again.
Can I substitute potato starch with something else?
Yes. Cornstarch or tapioca starch work similarly. All-purpose flour can be used but may yield a less crisp, heavier latke. Add substitute gradually until the mixture holds together.
What oil temperature and frying method should I use?
Heat about 1/2 inch of oil over medium heat until shimmering but not smoking. Fry a small test latke first. Cook until golden brown on one side, flip, and finish until both sides are crisp. Adjust heat so they brown without burning.
How do I keep latkes crispy when serving a crowd?
Drain cooked latkes on paper towels, then transfer to a single layer on a parchment-lined baking sheet. Keep them in a 350F oven for a few minutes just before serving to refresh crispness without drying them out.
Can I make these ahead or freeze them?
Yes. Cool fried latkes completely, then store in an airtight container in the fridge for up to 2 days. Reheat in a 350F oven or a skillet to restore crispness. For freezing, flash-freeze in a single layer, then transfer to a bag. Reheat from frozen in a hot oven or skillet.
What are good serving ideas or toppings?
Traditional toppings like applesauce and sour cream work well. Try them with brisket, turkey, or chicken, or go vegetarian with smoked salmon, chives, pickled onions, or a tangy chutney.
Comments