Latkes (Jewish Recipes)

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 6
Breakfast » Pancakes » Jewish

Ingredients:

3 small Potatoes
Flour
and an Egg.
You may also add onions (I did not add them in this recipe)
You'll want oil to fry them in, so grab your favorite. I'm using the cheap veggie oil. My mom likes to use olive oil because it's healthier, but I don't like the lower smoke point.

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[bholus10]

Step 1:

I'll be using three small potatoes, which should yield about 6 medium-sized pancakes. Since I've had them for a while, I'm going to peel them. You don't have to. It's up to you.

[bholus10]

Step 2:

At this point, you can put some oil in the pan and get it heating up on medium heat. You don't need to completely cover the pancakes and deep-fry them. There should be enough oil for them to sit nicely in, though.


Next, grate them taters. Since I'm a poor recent college graduate, I just use a [COLOR=#2B65B0 ! important]cheese[/COLOR]grater. It works, but if you're doing a large batch, your arm may get very tired. My parents typically use a food processor with the grating attachment, but whatever works for you. Then crack an egg into the bowl and toss in a little flour.

You don't need much flour. Just enough to make the potatoes stick together. Add more if you want them more pancake-like, less if you want them more hash brown-like. Stir it all up until it's well mixed.

[bholus10]

Step 3:

If your oil is ready, grab a nice-sized spoonful of the mixture.

[bholus10]

Step 4:

and put it in the oil. Spread it out a little so it cooks evenly and all the way through