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.
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
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 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.
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.