Monday, December 21, 2009
I made some Potato Pancakes or also known as Latkes for brunch recently. Latkes are eaten in Jewish communities all over the world on the first night of the 8 days Hanukkah celebration. The pancakes are easy to make and they taste great. So, just make some and enjoy the Latkes!
Recipe adapted from The Joy Of Cooking cookbook.
2 Cups Coarsely Grated Peeled Potatoes (Russet variety)
3 Large Eggs, lightly beaten
1 1/2 Tbsp All-Purpose Flour
1 Tbsp Grated Onions
2 Stalk Scallions, chopped
1 1/4 tsp Sea Salt
1/4 Cup Vegetable Oil or Butter
Wrap the grated potatoes in a clean dish towel and wring to squeeze out as much moisture as possible.
Combine the potatoes, eggs, flour, onions, scallions, and sea salt in a large bowl.
Heat the oil in a large, heavy skillet over medium-high heat until hot. Drop spoonfuls of the potato mixture in the skillet, then spread into 3-inch cakes about 1/4 inch thick. Fry until browned on the bottom, reducing the heat to medium, if needed, to prevent scorching. Turn and cook the second side until crisp, 3 to 5 minutes each side. Drain briefly on paper towels. Serve immediately.