Potato Latke is a type of potato pancake or fritter in Jewish cuisine. In our household, I simplycall them potato pancakes. I like making them because it suits the taste of adults and kids alike.
My son loves potato pancakes so much that I find myself cooking it multiple times a month! But I find myself slacking because I am too lazy to peel potatoes and slice them in small pieces. This is coming from a hands-on mom who wakes up early to cook breakfast, prepare lunch, work and attend meetings while doing gazillion calls.
With such a hectic schedule, I usually would go for recipes that are easy to prepare. But guess what? You can whip up something as yummy as this with only 15 minutes prep time and 15 minutes cook time!
My not-so-secret ingredient? U.S. frozen potatoes! No need to wash, peel and slice! They’re ready to cook in a jiffy.
Potatoes USA offers three potato forms in the Philippines:
• Frozen – many different varieties of frozen “fries” like basketweave, hash brown, tater drums, and more; look for them in the frozen section of the grocery.
• Dehydrated or instant – these are offered by major supermarkets and membership shopping outlets and they’re usually packed in boxes. You can get them from baking supply stores, too.
• Fresh or table-stock – like the giant Russets and colorful Fingerlings. You’ll see them in stores locally around December to March.
The potato, in any form, is nutrient-dense and that’s why I often include them in my family’s meals. Some of the nutrients they offer are vitamin C, potassium, complex carbohydrates, and dietary fiber. They are also gluten-free and they do not contain fat, sodium, and cholesterol.
I’ve decided to use frozen potatoes for this recipe. You can actually use any of the potato forms I mentioned above, I just think the frozen potato’s texture works best for this dish. Check out the step-by-step process below.
