Potato Pancakes or Latkes
Servings: 10 pieces
Preparation Time: 0:45
- 3 medium potatoes, peeled (18 oz unpeeled)
- 1 medium onions, peeled (4 oz)
- 1 clove garlic small
- 2 eggs large
- 2 tbl parsley chopped
- 1 tbl chicken fat melted—optional
- 1/2 cup matzo meal, medium
- salt and pepper to taste
- oil to fry
- Peel and grate the potatoes, onion and garlic. I chop the potatoes with the onion and garlic and grate in a blender. This quantity will give 2 batches in a blender, do one fine and one coarse. Fill the blender 1/2 full of water, grate half the potatoes and onions, strain dry, but save the drained water to use in the blender for the second batch. Press the grated potato and onion to get out as much water as you can. Or you can, as my grandmother did, use a hand grater. If you do, watch your fingers.
- Add the eggs and beat in till well blended.
- Add the chopped parsley. If you are planning to serve the potato pancakes with a pot roast or such, add a tablespoon of melted chicken fat for flavor. (The combination of garlic, parsley and chicken fat is a great flavor enhancer.) You can taste the raw mixture (I do, but you may not care for it) or just add a teaspoon or two of salt and a pinch of black pepper, and then taste the sample pancake.
- Add enough matzo meal to bind. The mixture should hold its shape in a spoon when tapped against the side of the bowl.
- Fry a small sample pancake in 1/4 inch of 375-400 degree F oil. Peanut oil tastes especially good to me for this. When one side is done, flip it over, using a slotted spatula and a fork. When both sides are crisp and brown remove it to a tray with absorbent paper towels. Adjust the seasoning based on the sample. Fry subsequent pancakes lighter than you want them to be served. You can do the whole batch (makes 10 pieces medium size) and then finish them all at once at serving time. They can also be finished in a hot oven or a deep fryer. Be sure to blot them well. These can be done ahead, and held for a few hours, unrefrigerated, and served in the evening as part of the dinner meal, or as a Hanukkah treat.
These make nice hors d'oeuvres when made in tablespoon size.
Serve with apple sauce and/or sourcream.
At Hanukkah, it is the custom to serve things fried in oil, and dairy foods, especially cheese, as a remembrance.
Steve's #22 Recipes:
- Sweet Potato Latkes
- Cheese Latkes Judith
- Schmaltz (rendering Chicken or Goose fat)
- Crepes (for the "en aumoniere")
- Fresh Apple Sauce
- Roesti Potato Pancakes
- Vegetarian Potato Cutlets (Mom's end of the month recipe)
- Pommes Duchesse
- Baked Apples (Dad's recipe handed down to me)
- Holiday eGGnog
©1996, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998. Modified August 2007
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