From Food Editors' Favorites. Joan Nathan submitted this. The blurb said "Recently, when demonstrating how to make potato latkes for Hanukkah, I discarded my recipes and put together a ratio of potatoes to other ingredients. I call it the potato pancake principle". You can use 1 potato plus a beet or a zucchini instead of 2 potatoes. *Note-Joan recommends making them early in the day, letting them drain all day long (do not refrigerate), then crisping again just before eating by putting them on an ungreased cookie sheet in a 350 degree oven until just warm.
My Private Note
Units: US | Metric
- 1Cut potatoes, or potato and beet or zucchini, and onion into eighths; grate in food processor.
- 2Combine grated vegetables with eggs, salt, pepper and parsley.
- 3Add enough matzo meal to held mixture together.
- 4Shape 2 tablespoons potato mixture with hands to make each pancake.
- 5Fry pancakes, a few at a time, in 1/2 inch of hot oil in a heavy skillet.
- 6When brown, turn and fry the other side.
- 7Drain well and serve with sour cream or applesauce.
Browse Our Top Pancakes and Waffles Recipes
Nutritional Facts for The Potato Pancake Principle by Joan Nathan
Serving Size: 1 (55 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 81.9
- Calories from Fat 12
- Total Fat 1.4 g
- Saturated Fat 0.4 g
- Cholesterol 52.8 mg
- Sodium 22.3 mg
- Total Carbohydrate 14.2 g
- Dietary Fiber 1.0 g
- Sugars 1.0 g
- Protein 3.0 g