Potato Pancakes

Food processors cut down the prep time for this from hours to minutes.  Potato pancakes, or latkes, are great as a main course or side.  And like anything fried, they’re just as good as leftovers.

an all-time favorite

Potato Pancakes (12 pancakes, serves 4 – 8 )

  • 4 russet potatoes, quartered
  • 1 onion, quartered
  • 1 egg
  • 2 tbsp heavy cream (substitute milk or half & half)
  • ½ cup all purpose flour
  • Salt and pepper to taste

weight for the potatoes is about 2 lbs

Using a food processor with a grating attachment, process potatoes and onions.  Place in a large bowl and mix with the egg, flour, cream, and salt and pepper.  Use your hands to work the ingredients until the flour’s completely dissolved.

let settle a few minutes before cooking

Let the mixture rest for a few minutes so that the ingredients can settle and the moisture comes out of the vegetables.  While this is resting fill a deep skillet or pot with ½ inch seasoned oil (see related post on seasoning oil) and heat at a medium high setting.

When the oil begins to shimmer spoon in individual portions of 2 tablespoons of the potato mixture, leaving at least ½ inch between pancakes so that they don’t stick together.  Let them fry for 5 minutes per side, or until the outside turns a crisp golden brown.

make sure to keep the pancakes apart while cooking

Using a slotted spoon, transfer pancakes to a rack to drain off excess oil.  Keep the rack in a warm oven (170°F) so that they stay hot.  Serve after the last batch.

Pairings: traditionally these are served with sour cream and apple sauce.

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1 Comment

Filed under Main Courses, Sides, Vegetarian

One response to “Potato Pancakes

  1. Tes

    Wow your potato cakes look so crispy and delicious. I love this recipe. I know my family will love this.
    Thanks for sharing 🙂

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