POTATO PANCAKES
(a/k/a LATKE)
Ingredients
4. Medium white potatoes
2. Large eggs1/2 c. Unbleached all-purpose flour
1-1/2 tbsp. Kosher salt, divided
1 tbsp. Onion powder
1/2 tbsp. Garlic powder
1/2 tsp. Ground black pepper
2+ tbsp. Bacon fat, and/or olive oil
Directions
Using a box grater or food processor fitted with the grating disk, grate the potatoes, discarding any large chunks.
Place the grated potatoes in a dish towel, and add one tablespoon of the salt. Wrap loosely and let stand 5-10 minutes. (The salt will help draw moisture out of the potatoes.)
Wrap tightly, and squeeze well to remove as much liquid as possible.
In a mixing bowl, whisk the eggs until well scrambled.
Add the potatoes, remaining salt, pepper, flour and spices and mix well. The mixture should become rather dense and somewhat dry. Use more flour, if necessary, to achieve this end.
Form the grated potatoes into patties approximately 4” in diameter and about 1/4” thick.
Heat the fat and/or oil in a skillet over medium flame, until the fat ripples but should not be smoking.
Carefully place the patties in the heated fat. Fry only one pancake at a time.
Fry for 4-5 minutes, until golden brown, then flip and fry the other side for 4-5 minutes until browned and crisp.
Remove to a paper towel-lined tray to drain, and keep in a warm oven (175-200F) until all pancakes have been made.
Serve warm.
Traditionally, these potato pancakes are served with sour cream and apple sauce. A variety of other condiments also go nicely, such as ketchup, Frank’s® Hot Sauce, butter, and so forth.
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