Rating: 3.32 stars
28 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 3

Martha shares her recipe for latkes, the potato pancakes that are traditionally prepared for Hanukkah dinners. Serve them warm from the oven with accompaniments like applesauce, sour cream, and caviar.

Martha Stewart Living Television, Episode 9136

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Credit: Gentl and Hyers

Recipe Summary test

Servings:
6
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate potatoes in long shreds, using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid.

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  • Set liquid aside until starch sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch. 

  • Add onion to the bowl, then stir in eggs, beer, flour, and 1 teaspoon salt; season with pepper.

  • Preheat oven to 200°F. Line a baking sheet with paper towels; set aside. In a heavy skillet, heat 1/2 inch oil. Spoon 1/4 cup potato mixture per pancake into skillet. (Make a few at a time, being careful that they don’t run into one another.)

  • Fry pancakes, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with apple- sauce, sour cream, and caviar, if desired.

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Reviews (2)

28 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 3
Rating: Unrated
02/27/2011
This is my favorite potato pancake recipe - always turns out great! Have made it with and without the beer, either way they work and taste very good! Yum, with pure maple syrup...oh yeah!
Rating: Unrated
01/07/2011
Made these again for Christmas, fantastic. They remind me of my Polish Mothers Pancakes.