Directions: |
Directions:1. Clean the potatoes well (do not peel). Cut the whole potatoes into four or six pieces so that they will fit into the food processor feed tube. While they are “waiting” to be grated, keep them covered in cold water.
2. Peel the onions and cut into quarters
3. Starting with the onion pieces, alternately grate onion on the large holes of the grater with the potato pieces. A food processor makes this much easier. (Robert's tip: grate about a third of the potatoes on the small hole grater in the food processor). Mix with salt, and put mixture in a colander set inside a large bowl. Press down with paper towels. Work in batches of about 5 potatoes and one onion each, if you have two colanders use one for each batch. Once the potato mixture is drained, carefully pour out the water from the big bowl leaving the starch sediment. Then add the potatoes back into the big bowl.
4. Blend the potatoes with the eggs, flour, salt and white pepper
5. Heat 1 inch of oil in a frying pan over High heat. You can use an electric frying pan, or a large frying pan on the stove. I like my 5 quart straight sided saute pan. Wait till the oil is hot. Test the oil before you put in a latke: take a pinch of the prepared batter and put it into the pan it will really sizzle when the oil is hot enough. Also, when you first start frying, don’t fill up the whole pan. Put in one or two latkes and cook them first. You’ll know when the oil is at the right temp and then you can add more latkes to the pan for the rest of the cooking process. Even with all this, sometimes the first one or two are not the best. If you have a screen to place over the pan, it will be well worth as the oil splatters. Drop about 1 tablespoon of mixture for each latke into the skillet and fry, turning once. When golden and crisp on each side, drain on paper towels laid on top of brown paper bags.
6. If you wish to freeze for later use: place on a cookie sheet on top of a layer of foil. Freeze. If cooking in a few days, leave layered cookie sheet in freezer until ready to reheat. If saving for later, remove to a Ziploc plastic freezer bag. When ready to serve, place in a preheated 450 degree oven for several minutes. (Be careful they burn quickly).
7. Serve with sour cream (or yogurt) and/or applesauce.
NOTES: My first latkes exploded into individual threads of potato when I put them in the hot oil. I put a quarter of the potato through a food processor then mixed back in, along with 2 more eggs. Also had to drain the potato a couple more times, I changed recipe above to add salt to potatoes prior to draining. |
This recipe for Potato Latkes (Pancakes) is from