A couple months ago I bought my husband a julienne peeler so he could make more zoodles dishes. It’s kind of sad how much we love zoodles…
But, being who he is, he got bored with zoodles and wanted to find something else to do with the peeler. Letting his brain juices run wild he got stuck and ended up fixated on potatoes. Kind of boring, right? That’s what I thought too, but the final product ended up amazing.
He made potato latkes, or potato pancakes. They’re a simple dish, akin to a hashbrown, but so flavorful, crisp and satisfying. My picky six-year-old daughter loved them and called them French Fry Pancakes, which they kind of are.
These potato latkes work well for breakfast or dinner. They’re a fantastic replacement for any potato side like mashed or baked potatoes, and add a nice textural element to a meal. And, yes, they also taste amazing dipped in ketchup.
4-5 medium potatoes
3 Tbsp flour
- Peel the potatoes, then use a julienne peeler, spiralizer or shredder to shred the potatoes into thin strips. Place all strips into a medium bowl.
- Add the egg, flour, spices and parsley (amount of spices and parsley varies according to taste, but not more than 1/2 teaspoon of each). Mix well with your hands.
- Heat an electric griddle to 400 degrees and add a little vegetable oil.
- Form the potato pancakes by measuring out 1/2 cup of the potato mixture. Place on the electric griddle and press down firmly with the spatula to form a pancake.
- Fry on each side for about 6-8 minutes or until the potatoes turn a golden brown and get firm.
- Place on a paper towel lined plate to let excess oil drain.
At first glance these may seem dry, but the amazing thing is they’re really not. The potato latkes are crisp on the outside and moist on the inside. They’re a great side that kids will love as much as your inner kid.