According to some dodgy math, I have eaten nearly a thousand latkes over my lifetime. These are not latkes. Let me be the first to tell you. These are optical illusions. They provide the answer to the question no one asked. But here is my answer: What if latkes could be considered cookies? My mom taught me how to make crispy potato pancakes. She learned it from her mother, who also learned how to make them. This Big Little Recipe was made without any of the traditional ingredients. I rejigged them to make a simple dessert. This idea is inspired by a cookie my family loves: coconut macaroons, specifically Danielle Kartes’ Coconut Custard Macaroons. Crispy potato chips replace shredded russets. Melted butter is a better choice than hot oil. The egg remains the same, but the onion is gone. The bottoms of the cakes are caramelized and turned golden brown by sweetened condensed milk. It is crisp with a potato edge and slightly custardy at the centre.
However, there is nothing traditional about latke Cookies. Nothing. They are an optical illusion.
My family grew up with potato pancakes are delicious, but applesauce is also a great sweet treat. But latke cookies make an illegal U-turn. They are mainly potatoes, just like the original. The rest of the ingredients are inspired by another Jewish favourite, the coconut macaroon.
Here are some tips: Condensed milk can be poured out of a cup using a scale. Salted butter versus unsalted butter is exactly what it sounds like. How much salt do you like? A lot is my answer, but I’m open to your suggestions. You can’t substitute a thin, shattery potato chip for this recipe. It’s important to have something sturdy enough to withstand the mixing. Crinkled chips are reminiscent of the classic latkes with their grated potatoes.
- 3/ 4 Cup (234g) sweetened condensed milk
- 1/ 4 Cup (57g) unsalted or salty butter, melted
- 1 large egg
- 1 (241-gram/8 1/2 -ounce) bag Ruffles potato chips
- In a large bowl, combine the condensed milk and melted butter. Use a fork to combine the ingredients. Add the potato chips one at a time, breaking them up. Mix to combine. Allow the mixture to rest while you heat the oven at 375°F. Line 2 sheets with parchment or silicone mats.
- Bake the potato pancakes at 375 degrees F., Use 2 soup spoons to place them on the baking sheets. The mixture will not hold together well at this stage, but that’s perfectly normal. Use your hands to shape each mound into a latke shape. It should be flat at the edges but dome-shaped in the middle. This is a good idea, as homemade latkes can always be irregular.
- Bake for 12-14 minutes or until edges and tops are deep golden brown. Let cool on a sheet tray for 5 minutes, then transfer to a wire rack to cool completely. They are best when they are still warm from baking. However, if they are stored in an airtight container, they can be kept for two days.