One single giant skillet latke with a deeply browned, crispy crust and a plump, creamy interior with rustic strands of potato and onions intertwined.
Better late than never, is what a I keep telling myself as I share a latke recipe on the very last day of Hannukah. It’s a recipe of latke hacks. No shredding by hand, no squeezing moisture out with a towel, and no sweating of the stove for hours trying to flip those latkes over.
Why this Recipe Works
- Shredding the potato in a food processor saves time and creates large, firm shreds of potato, making a heftier latke with nice lacy edges.
- Squeezing excess moisture out with a salad spinner saves time and elbow grease and helps produce extra crispy latkes.
- Starting on the stove top, and moving to the oven and then the broiler means the latkes gets perfectly crispy on both sides without the hassle of flipping it over.
- Adding scallions and Parmesan to the latke batter adds flavor and texture.
- Frying in a cast iron pan results in deeper, more burnished crust and requires less adjustment of the flame due to cast irons superior heat retention.
Rest of post coming soon! In the meantime, please enjoy the recipe.
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A Giant Skillet Latke
- Prep Time: 15 min
- Cook Time: 18 min
- Total Time: 33 minutes
- Yield: 8-12
- 2 large Russet potatoes (about 1.5 pounds) – peeled or unpeeled
- ½ white onion
- 2 eggs
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced green onions
- salt & pepper
- For serving: sour cream, chives, and/or applesauce
- Pre-heat oven to 425 degrees F.
- Shred potatoes and onions with the grating disk of a food processor.
- Place potato and onions shreds in a salad spinner and spin the excess water out. Keep spinning away to dry out as much as possible.
- In a large bowl, whisk together the eggs, parmesan cheese, green onions, salt and pepper. Add potatoes and onion and stir to incorporate.
- Place a well-seasoned, 12-inch cast iron skillet over high heat and add olive oil.
- When the oil is shimmering, add the potato pancake batter and pat ir firmly into a single, even layer.
- Cook on the stovetop for 5-6 minutes, until the bottom is starting to brown and set.
- Transfer skillet to preheated oven and bake for 8-10 minutes.
- When the pancake seems cooked through, switch to the broiler and cook until the top is quite brown and crunchy. Keep a close eye on it!
- Remove the pancake from the oven and let cool slightly. Top with sour cream, applesauce and/or chives. Can’t cut into wedges straight from skillet or by sliding pancake onto a cutting board. Serve and enjoy.