Potato Latkes
These are the best! Here’s the secret—use two spoons. Use one spoon to scoop the batter. Then, take the second spoon and flatten the batter on the first spoon (press the spoons together as if you were stacking them). Then gently slide the pancake into the hot oil. This makes the pancake just the right thickness to make them crispy! Ummmmmmm.
Ingredients:
2 pound russet potatoes, peeled and placed in a bowl of ice water
1/3 cup grated onion (optional—but recommended!)
2 eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon salt, plus additional to taste
freshly ground black pepper
canola or peanut oil, as needed for fryingDirections:
Line a large baking sheet with paper towels. If serving the pancakes immediately, preheat the oven to 200 degrees.Have a large bowl of ice water ready. Using a hand grater, grate the potatoes. As the potatoes are grated, transfer them to the bowl of water. When all of the potatoes are grated, set aside for 5 minutes. Drain the shredded potatoes in a large colander, rinsing with cold water. Transfer to a clean bowl. Add the onion, if using, the eggs and flour. Add salt and pepper to taste. Using a large spoon or your hands thoroughly combine the mixture.
Meanwhile, in a large, preferably straight-sided, frying or sauté pan, add enough oil to read ¼ to 1/3-inch deep. Heat until a shred of potato dropped in the oil sizzles immediately.
Using 2 tablespoons from a regular silverware set, form the pancakes. Scoop up a generous spoonful of the potato mixture with 1 spoon, flatten the mixture. Slide the pancake into the oil. Repeat until the pan is full, but not crowded. Cook the pancakes until browned to your liking on the first side. Using a spatula or 2 forks, turn the pancakes over and cook until done. Transfer the finished pancakes to the lined baking sheet. Repeat with the remaining mixture.
If serving the pancakes immediately, transfer the sheet to the preheated oven to keep warm. You can also cool and then freeze the latkes for later. Reheat in 350 degree oven.
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