Potato Pancakes (Latka)
makes 12 - 16 silver-dollar-sized potato cakes
Ingredients:
4 cups shredded potatoes
2 eggs
1 cup flour
Cooking Oil (Crisco + Olive Oil)
Seasonings to taste: Salt, Pepper, Paprika
Shred Potatoes:
As you shred, deposit the shredded potatoes a strainer in the sink so that the 'potato juice' drains. Before using, press down on top firmly to squeeze out excess. I use a hand grater, but a food processor works fine. You can leave on the skin or take it off, whichever you prefer. I leave it on (lots of nutrients).
Mix:
In a large bowl, stir together the shredded potatoes and eggs (and seasonings). Add flour, mix well. Let sit for about 15 min.
Pan Fry:
On med, heat oil. Do not let it smoke. Oil should be about 1/2 - 1" deep in pan.
Use a tablespoon to scoop potato mixture into hot oil. Carefully use the back of the spoon to 'pat down' the mixture into a silver-dollar-sized 'potato cake'. Brown on both sides.
To make large amounts: Use an electric frying pan, and as the cakes finish browning, layer them on a foil-lined cookie sheet and place in over at 250 degrees to keep warm. Store leftovers in ziploc bags. Reheat in oven or refry in butter (lightly) to reserve. I chop up the leftovers and fry them like hash-browns for breakfast.
Serve:
with sour cream, ketchup, salsa, chutney, melted cheese
Can be served as a side dish (breakfast, lunch, or dinner) or as a main course. I make 1/2 this recipe as full dinner for myself and Hubby (about 8 - 10 cakes).
