Some people call them potato LATKES while others call them potato pancakes. Although in my opinion the pancake is just that…..a more of a pan cake item.
But whatever you want to call them, one thing would have to be yummy!
Click here to look at wonderful pictures of potato products!
Whether you are making them for a traditional meal like a Hanukkah feast, a fancy brunch or like I did as just a tasty side dish, it is pretty much all the same technique give or take, unless your Bubby tells you different!!
Here is what you will need:
- 1 poundish peeled potato ( I used half yam for extra nutrients!)
- 1/2 a medium onion
- 1 egg lightly beaten
- 1/2 cup or more flour
- a sprinkle ( 1/2 tsp) of salt & pepper
After you have peeled the potatoes you will need to grate them. If you are doing it by hand, you will need to keep the grated potato in a dish of cold water so they don’t discolour on you.
But if you are a slacker like me and grate them in the food processor which only takes seconds…..they don’t even seem to have time to go brown!!
So grate you potatoes as you will and then grate the onion, but DON’T put the onions in the water!!
Once you have both items nicely grated and ready to go, put them together in a CLEAN tea towel and squeeze the dickens out of them over the sink! This is an important step if you want nice crispy cakes!
After you have squeezed them……try and squeeze them a bit more…..or get someone with bigger hands to have a go!
Then dump that out of the towel into a mixing bowl ( make sure you dump out the soaking water!).
Working quickly…….add the flour, egg and seasonings.
Mix it all up very well, with your hands is best, making sure that all of the potato is covered with flour and egg.
Meanwhile, heat up some nice oil in a shallow ( non stick is most effective) fry pan. Just enough to cover the bottom of the pan, no need to have them swimming!
Once the oil is hot, add in spoonfuls of your potato mixture and squeeze them down so that as much surface as possible is touching the pan.
The size is your choice depending on what you are going to do with them. You can have small ones like I am doing this time, or one big honkin one that takes up the whole pan.
Whatever you like.
Cook till you see they are starting to crisp on the bottom then CAREFULLY turn them over.
Once done, place on a baking sheet lined in parchment or even a bit of paper towel and keep them in a very low oven just to stay warm till you are ready to eat.
The traditional accoutrements are apple sauce or sour cream.
But as you can see, I’ve just used them as my “potato side dish” with dinner.
Warning: These ARE addictive.