Yes you read that right. NO peeling and nobody will know. They’ll just wonder how you make these addictive latkes. A couple of years ago I decided I hate peeling potatoes and I will avoid it at any cost. Turns out they taste better when you leave those skins on!

If you’ve never had a latke or latka you’re life is about to change. The Jewish version of a potato pancake, it’s a combination of eggs, potato and onion fried in oil. Ummm …. what could be bad about that?

Traditionally made for Hanukkah, I serve them with sour cream or homemade apple sauce. They are a hugely popular item with my clients at Savoury & Cake and we love to eat them all year long. Enjoy!

Makes approximately 30 appetizer sized latkes

Once the potatoes are grated place them immediately in the lined colander and cover until all potatoes are grated. VERY IMPORTANT You want to wring as much liquid as you possibly can from the potatoes. Keep them covered to avoid oxidation.

Add potatoes, flour, baking powder, eggs, salt and pepper to the grated onions. Get your hands in there and mix well.

Place mixture in colander and place colander in the large bowl so any liquid can drain into the bowl.

Heat 1/4 cup of oil in the pan on medium heat. Test a bit of potato to make sure oil is hot enough.

Dollop approximately 2 tbsp of mixture for each latke. These will be appetizer sized, but you can make bigger ones if you prefer. When you see the edges starting to turn golden brown flip and flatten them with a spatula. When they are browned on both sides remove from pan and place on paper towel. Sprinkle them with kosher salt while their are hot. Repeat add more oil as needed.

Latkes can be frozen. To reheat place on baking sheet in a flat layer and bake at 350 for 10 minutes or until crispy

No Peel Potato Latkes

Crispy potato latkes have never been so easy to make than with this shortcut method

Course Appetizer, Side Dish

Cuisine Jewish

Prep Time 15

Cook Time 25

Equipment

Food Processor with grating disk OR box grater
Non stick frypan

Ingredients

2.5 pounds Yukon Gold potatoes washed
3 large Eggs Lightly beaten
1 medium Onion
2 tsp Kosher salt
1/2 cup Flour
1 tbsp Baking powder
1/2 tsp Ground pepper

Instructions

Line a colander with a clean tea towel
Grate the onion set aside in a large bowl
If you are using a food processor to grate the potatoes, cut them in half or so they are able to fit in the feed tube. Place them in a bowl of cold water until all are peeled and you’re ready to grate. I prefer a finer grate but you can use whichever side of the blade or box grater you prefer.
Start grating the potatoes and transfer them immediately to the lined colander keeping them covered until all potatoes are grated.
Gather the ends of the tea towel together and twist them to help you squeeze as much liquid as possible out of the potatoes.
Add potatoes, flour, baking powder, eggs, salt and pepper to the grated onions. With your hands mix well.
Place mixture in colander and place colander in the large bowl so any additional liquid can drain into the bowl.
Heat 1/4 cup of oil in a non stick pan on medium heat. Test a bit of potato to make sure oil is hot enough.
Dollop approximately 2 tbsp of mixture for each latke. These will be appetizer sized, but you can make bigger ones if you prefer. When you see the edges starting to turn golden brown flip and flatten them with a spatula. When the a browned on both sides remove from pan and place on paper towel. Sprinkle them with kosher salt while their are hot. Repeat add more oil as needed.
Latkes can be frozen. To reheat place on baking sheet in a flat layer and bake at 350 for 10 minutes or until crispy.