Classic Potato Pancakes

Title:
Classic Potato Pancakes

Yield:
4 Servings

Categories:
Pancakes




Ingredients:





          Stephen Ceideburg


     2 lb Mealy russet potatoes,


          -peeled


     1 md Onion, coarsely grated


     2    Eggs, lightly beaten


     2 tb Matzo meal, or as needed


          Salt to taste


          Pepper


     1 ds Sugar to encourage browning


          Vegetable oil for frying


          Sour cream, yogurt, and/or


          -applesauce






 Grate potatoes.


 


 Squeeze to remove as much moisture as possible.


 


 Combine potatoes, onion, eggs, matzo meal, salt, pepper and sugar.


 


 Take half of this mixture and puree in a food processor or blender, then


 recombine it with the remaining mixture.


 


 Add more matzo meal if needed to make a thick batter.


 


 Heat the oil in a heavy frying pan.


 


 You will probably get by on a slick about 1/8 inch deep, especially in a


 nonstick pan, but the deeper and hotter the oil the crisper the pancake.


 


 Use a large spoon to drop portions of the mixture into the hot oil.


 


 For thicker pancakes leave the batter mounded up high, for thinner, lacier


 and crispier-edged disks, flatten the batter with a spoon as soon as you


 add it to the pan.


 


 Cook until golden brown, about 4 minutes, then turn and repeat on the other


 side.


 


 Latkes don't take kindly to being turned too man times and become rather


 heavy as the continue to flip.


 


 When golden on both sides, remove to paper towels and drain for a moment


 before serving.


 


 Accompany hot latkes with sour cream, yogurt and/or applesauce.


 


 Sage latkes: Season with 1/2 teaspoon or so crumbled dry sage leaves (or 1


 teaspoon fresh) and 1/4 cup chopped parsley. Fry in duck or goose fat.


 


 Garlic rosemary latkes: Omit onion and add 2 cloves chopped garlic along


 with 2 teaspoons chopped fresh rosemary. Cook in olive oil and serve with
a


 sprinkling of salt rather than sour cream.


 


 Leek latkes: Omit onion and substitute julienned leeks.


 


 Brussels sprouts: surprising and deliciously wintry. Add 6 or so coarsely


 grated Brussels sprouts to the potato batter. Serve with sour cream


 seasoned with a dash of Dijon or whole-seed mustard. Do not let Brussels


 sprout latkes sit around too long; they become bitter.


 


 PER SERVING (Classic version, using a total of 2 tablespoons oil and not


 counting accompaniments): 260 calories, 8 g protein, 37 g carbohydrate, 10


 g fat (2 g saturated), 105 mg cholesterol, 45 mg sodium, 1 g fiber.


 


 Marlena Spieler writing in the San Francisco Chronicle, 12/16/92.


 


 Posted by Stephen Ceideburg


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini