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Potato Latkas (2015 revision)




Source of Recipe


Tammy, as modified by me (2015)


Recipe Introduction


This is a modification of Tammy's recipe, which we discovered may work even better. Tammy's comments (re her original recipe) are quoted below (with slight revision). This revised recipe works for 3 to 4 people.

"This recipe goes back a way. My pre-school teacher, Moradena, gave this recipe to us and it has been a Galitzer family staple ever since. Enjoy." Tammy's additional notes: 1) Some people find 1 teaspoon of pepper to be a bit much. I personally like the way the spicier version is balanced by cold apple sauce or sour cream. 2) When you are making large quantities of this, peel and cut up your potatoes and leave them in cold water until you are ready to make your batter. This will keep the potatoes from turning purple on you. You can not store the batter, but you can brown the pancakes on both sides, finish them on cookie sheets in the oven (425 degrees), and refrigerate them. I’ve never tried freezing them, but if I did, I’d put them on a cookie sheet in one layer, and let them freeze individually. After they are frozen, I’d put them in a freezer storage container, just like freezing berries. 3) If you use large potatoes, use a large or extra large egg. The egg with the flour is what keeps your pancake together.


List of Ingredients




1 egg
1 small sliced onion
6 potatoes (divided)
2 tablespoons flour (divided)
1/2 teaspoon baking powder
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon pepper

Recipe



1. BLENDER PART. Blend 1 egg, 1 small sliced onion, 1 cubed potato, 1 tablespoon flour, and 1/2 teaspoon baking powder
for just a few seconds. Do not over-blend, but you don’t want megachunks. Then open the blender and add 1 more cubed potato, 1 tablespoon flour, 1/2 teaspoon salt, and 1 teaspoon pepper. Blend again, just a few seconds.

2. FOOD PROCESSOR PART. Run the remaining four potatoes through the food processor, and put in large bowl. Add blended batter from above, mixing well.

3. FRYING. Heal oil in large frying pan (about 3/4 inch high), then put circles of batter into pan (pancake size). Important: Try to minimize the amount of liquid you scoop up from the batter. Fry until the outsides are golden brown, flipping once.

Serve with sour cream and/or apple sauce. I also like to season with Lawry's seasoning salt (which every Jew knows is a tradition dating back thousands of years).