Classic Potato Latkes

[elleng]

This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.

Featured in: How To Make Classic Potato Latkes.

https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes?

Includes a video.

[longship]

1. Do not forget to smother them in sour cream.

Yummy to the tummy.

Add bagels and Nova Scotia Lox and you've got it made.

From my childhood, Sunday brunch. Bagels from New York Bagel Baking Company, Detroit, MI. Lox from Sol's Deli on McNichols. And homemade latkes.

Wow! Eat until one's stuffed.

This, in a Scandinavian household.

[elleng]

2. or applesauce!

[longship]

3. That works, too!!!

My mother made the best applesauce, from scratch. It was Zippy! My sisters and I would always be enlisted to help. We always did. It was fun. Plus, the apple sauce was so damned good.

And yup, it often ended up on the latkes.

Thanks for the reminder.

[geardaddy]

4. Yes, yes, yes, and YES!

I love sour cream on latkes!

[spinbaby]

5. Potato starch works better than flour

I find that potato starch (often found in the gluten-free area of your grocery store) makes better latkes than flour. That it’s gluten free is just an added bonus if you have anyone with that sensitivity in your social circle. Also, if you want thin and crispy, leave out the baking powder.

[elleng]

6. AHA, thin and crispy!

Thanks