Potato Pancakes
Course: Breakfast, Dinner
Keyword: chanukkah, hanukkah, lent, meat-free, meatless mondays, pancake, potato, potato pancake
Servings: 4
Author: unknown
- 2 ½ c. grated raw potatoes
- 4 Tbsp. finely chopped onion
- 1 tsp. salt
- 3 Tbsp. fine dry breadcrumbs
- freshly ground black pepper to taste
- oil & butter
Peel and grate 3 large potatoes & press excess water out thoroughly.
Measure out 2 ½ cups of grated potatoes.
Stir in finely chopped onion, salt, 2 lightly beaten eggs, & bread crumbs
If batter still too moist, may add more bread crumbs.
Grate black pepper
Heat lg. heavy skillet & melt some butter in it
Add equal amount of salad oil.
Should be ¼" melted fat in skillet.
Drop pancake batter in by heaping spoonfuls & flatten slightly with back of spoon.
Fry pancake til crisp & brown on both sides.
Serve very hot with cold sour cream & applesauce.
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Potato Pancakes (Latke)
Author: Sharing Our Best
- 1 1/2 lbs potatoes
- 1 tsp grated onion (optional)
- 2 eggs well beaten
- 1 tbsp all purpose flour
- 1 tbsp bread crumbs
- 1 tsp salt
- pepper
Peel potatoes and let stand in cold water for an hour or two.
Dry potatoes and grate. Add eggs, flour, crumbs, salt, and pepper.
Heat oil in skillet. Potato pancakes require more fat/ oil than other pancakes. If using an electric skillet heat to a temperature of 420º.
After spooning each pancake into frying pan press gently with the back of a spoon to make it thin and even. Fry until they are crisp and well browned.
Drain pancakes for a minute on several thicknesses of paper towels.
Serve with sour cream.
Pancakes can be kept warm or reheated in a 350º oven.
Use half Idaho baking potatoes and half red potatoes. California and Ohio potatoes can be used alone.
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