The Best Potatoes To Use For Potato Pancakes

Potato pancakes turn out best when starchy potatoes are used.

Potato pancakes, also called latkes, are popular side dishes easily made at home with the right tools and techniques. You will need a good recipe and the correct ingredients -- potatoes being the most important. Choosing the right variety of potato is vital to making perfect potato pancakes.

The Importance of Starch

When starch is moistened, it turns into a pasty substance which is imperative in making your pancakes stick together. Russet potatoes, also called regular, brown or Idaho potatoes, have more starch than other varieties, so they are the best for latkes. Red, white or new potatoes are high in sugar and low in starch, producing pancakes that fall apart during cooking and have heavy, leaden interiors.

Preparing the Potatoes

Peel the potatoes and cut out any blemishes, sprouts or dark spots. Place them in a pot of cold water to prevent discoloration if you are not going to shred them immediately. You can shred them on the coarse side of a hand grater or use the coarse grating attachment on a food processor if you like light pancakes with crispy, lacy borders. For denser pancakes with uniform edges, use a fine grater. When all the grating is finished, wrap the shredded potatoes in a large piece of cheesecloth and squeeze out excess water over the sink. Open the cheesecloth, loosen the potato shreds with your hand, and squeeze again. The drier the shredded potatoes are, the better your pancakes will turn out.

Mixing the Ingredients

Place the potatoes into a large mixing bowl and quickly add the other ingredients. Conventional potato pancake recipes include shredded onions, eggs, baking powder, shredded cheese, salt, pepper and a binding agent, such as flour or matzo meal. If you use matzo meal, let the mixture sit for a few minutes to allow absorption.

Cooking the Pancakes

Heat a heavy frying pan over medium to medium-high heat, add about a half-inch of vegetable oil, and heat to 350 degrees Fahrenheit. It is important to have the oil hot to keep the pancakes from absorbing it and becoming soggy. Check the oil with a deep fat thermometer or drop a little latke mixture into the pan -- if the mixture browns in one minute, the oil is the correct temperature. Use a soup spoon to scoop up a portion of the mixture, use another spoon to gently slide it into the hot oil, and pat the top with a spatula to slightly flatten it. Fry until brown on one side, turn, and finish cooking. Drain the pancakes on a paper towel-lined plate and serve immediately. To keep the latkes hot without compromising their crispness, place them on a cake cooling rack or trivet on a plate and place in 200 degree Fahrenheit oven.

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