Potato Latkes (Pancakes)
photo by Chef Elaine C.
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
20 latkes
- Serves:
- 4-6
ingredients
- 907.18 g potatoes
- 2 extra large eggs
- 4.92 ml salt
- black pepper
- 29.58 ml matzo meal
- 1 small apple, peeled (optional)
- 1 small onion
- 59.14 ml vegetable oil (safflower, peanut, or canola)
directions
- Peel potatoes, apple, and onion.
- Put them through a meat grinder, if you have one. Alternatively, grate them in food prcessor or blender.
- Pour off some of the excess water from grated potatoes.
- Beat eggs lightly in medium bowl and add grated potato mixture, salt, and matzo meal or flour.
- Pour about 1" of oil in large skillet and heat until a few drops of water sizzle when they hit the oil.
- Drop the mixture by tablespoons into the hot oil.
- Brown latkes to golden color, then flip over and brown the other side.
- Immediately remove to double or triple layer of paper towels to drain. Serve hot, with apple sauce and sour cream'.
- If you can't serve at once, put in 190 deg. F oven. I put each batch in the oven as soon as they are drained, so that all are good and crisp. I also usually double or triple the recipe according to the number of people eating.
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RECIPE SUBMITTED BY
I'm a retired college professor whose main domestic skill has always been cooking and baking. However, I've given up doing recipes that take all day to prepare, like blanket de veau and a genuine paella.
We love restaurants like Providence's New Rivers with its inventive seasonings on local and organically grown foods, served with elegance by white aproned waiters, and authentic Thai food from Sawadee, which doesn't drown the food in sauces so that you have to go digging for it.
My kids love my ginger brisket, flourless chocolate cake, and Portuguese Sweet Bread almond filled rolls. My friends ooh and aah over whatever I give them, but I ooh and aah over theirs as well.