Tuesday, January 4, 2011

Recipe post...politics in post below...

These are not your average potato pancake, the addition of onion, garlic powder and fresh parsley makes these different and so good! Make certain to squeeze out any extra moisture in the grated potatoes with your hands. The pancakes can be fryed hours in advance or even a day in advance and just reheated in the oven to crisp up. They freeze very well also, just layer between waxed paper. Yield is only estimated, depending on size of pancakes. This is one of the best recipes for crispy potato pancakes or latkes! For an extra crispy pancake, the grated potatoes must stay refrigerated totally covered in water overnight. Making potato pancakes requires a fair amount of oil, so make certain that you have enough oil to make this recipe.

makes 35-40 pancakes.

10 large potatoes, extra-large, peeled and coarsley grated (use Russets only for a crispier pancake)
1 medium onion, grated
4 eggs, slightly beaten
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/3 cup oil

salt and pepper
1/4 cup chopped fresh parsley (or to taste)
1/2 teaspoon garlic powder (optional or to taste)

cooking oil (for frying)

1. In a large bowl, place the grated potatoes and cover with COLD water.
2. Place in the fridge overnight.
3. The following day when ready to make the pancakes, in a large measuring cup or bowl whisk together eggs, oil, parsley, salt, pepper, garlic powder (if using) and chopped parsley; mix well to combine.
4. Drain the grated potatoes and then squeeze out as much moisture as you can with your hands.
5. Place the grated potatoes in a large bowl.
6. Grate the onion into the potatoes, and mix to combine.
7. Pour in the egg mixture into the potatoes; mix with a wooden spoon to combine well (I use clean hands for mixing).
8. Add in flour and more salt and pepper if needed; mix well to combine.
9. Heat a large frypan with enough oil to coat the bottom of the pan (you will most likely have to add in more oil when frying).
10. Drop by tablespoons into hot oil in the frypan, and fry until dark golden brown on both sides (there will be most likely liquid that gathers in the bowl as you are frying the pancakes, not to worry it's the juice from the potatoes, just keep mixing with a wooden spoon as you are frying).
11. Remove to a paper towel to drain.

I found this in the Frugal Gourmet's christmas cookbook..and tried it.. being I had been trying to find a recipe that TASTED like grandma's latkes. I finally found a recipe while scouring the local library. Serve with sour cream and/or applesauce. You can freeze what's leftover.

The big dilemma - applesauce or sour cream?


  1. Diane:
    You had me at POTATO PANCAKES...!!!
    My Mom used to make GREAT ones...and she was from upstate PA (Dutch country)!

    Dad and I loved them, and I;ve been wanting to make some for a while now.
    You have motivated me into ACTION!
    (and yes, I usually get RUSSETS)

    I got a sneaky feeling about what I might be having (for dinner) in the very near future...lol.

    Sounds like a good recipe.

    Thanks...and have yourselves a great weekend...(clap, clap, clap, clap)...deep in the heart...of TEXAS!

  2. Its the best recipe i've found so far for latkes. Hmm. I should pick up some taters today at the store, and make some for dinner. And I will have both applesauce and sour cream out for them.