Potato Pancakess
Print This Recipe
Long before I had ever heard of a Jewish Latke, my grandmother fixed these. Pop liked them with Fried Fish and Creamed Corn, I think I remember that, and Grams made them to go along with her Roast Pork Sunday Dinners. So whether you know them as Latkes or Potato Pancakes, here's a good recipe.
INGREDIENTS
6 medium potatoes, about 2 pounds
1 medium onion
1 large egg, beaten
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon cream
1/2 teaspoon baking soda
1/4 cup butter or bacon fatPeel and grate your potatoes, submerging them totally in ice water to prevent them from turning brown. Allow them to soak at least 2 hours or overnight.
Drain the potatoes, lay them out on a kitchen towel or paper towels. Squeeze out as much of the excess moisture as you can.
Put the potatoes in a bowl and grate the onion. Pour in the beaten egg, flour, salt, pepper, cream and baking soda. Mix thoroughly.
Heat the butter to the sizzling stage in a large skillet over high heat. Using about 2 tablespoons of potato mixture for each pancake, drup the mixture by the spoonful into the skillet. Lower the heat, press each pancake flat with a spatula and brown. Don't allow the butter to burn. Turn only once, after about 5 minutes, and brown the other side. Serve hot.