Although potato pancakes (or latkes) go by many names in France—palets de pommes de terre, pommes dauphines, the Alsatian grumbeerkischle, and matafans, a mashed-potato latke typical of Savoie—a latke by any other name is still a latke. In Poland, these egg-free latkes are made with older potatoes, whose increased starch helps bind them together. You can just dress the traditional latke with a dollop of applesauce, or you can try a variation made with apples and sugar.

　　

Ingredients

8 to 10 pancakes

　　1 pound Yukon Gold or russet potatoes, peeled

　　1/4 cup all-purpose flour

　　Salt and freshly ground pepper to taste

　　Peanut or vegetable oil for frying

　　Sugar for sprinkling

　　

Step 1

Using a box grater or the shredding blade of a food processor, grate the potatoes. Toss them with the flour, and add salt and pepper to taste.

　　

Step 2

Heat enough oil in a large skillet over medium-high heat just to cover the bottom of the pan. Gently drop about 2 tablespoons of the potato mixture into the pan. Repeat with two or three more. Then flatten each with the back of a spoon to 1/4 inch thick and allow the pancakes to brown on one side before flipping them over. Once they are brown on both sides, drain them on a paper towel, and serve warm sprinkled with sugar.

　　Quiches, Kugels, and Couscous