All Things Chanukah This Week!
I only make potato pancakes–aka potato latkes–once a year because a) they’re so delicious I’ll eat way too many of them, b) they’re a lot of work, and c) they’re messy to make. The other reason for the once-a-year-situation is my philosophy of why make one batch when the recipe can be multiplied?
Last week, I quadrupled my great Aunt Florence Goldberg’s recipe. (Shout out to cousin Claudia for sharing it with me.) Guess how many potato latkes I made? 104! (Yes, I counted.) And guess what my wonderful Hubby did? Cleaned up all of the cooking apparatus. Thanks, Hubby!
The house smell amazing, and now I have enough for several get-togethers. Happy Chanukah!
The best part of Aunt Florence’s recipe is her gem to serve the potato latkes with “sour cream and caviar when the kids aren’t around.” LOL!
Great Aunt Florence’s Potato Pancakes Recipe
- 4 large potatoes (2 Yukon golds, 2 russet), peeled and cut into chunks for food processor
- 1 onion, peeled and cut into chunks for food processor
- 1 egg, beaten
- flour (approx. 10-15 Tablespoons)
- vegetable oil
- for draining after frying–brown paper such as grocery bags cut up, brown butcher or wrapping paper or, alternately, paper towels
- Process potatoes and onion in food processor fitted with grating attachment.
- Place potato and onion mixture in a large sieve, strainer, or colander over a bowl. Apply pressure with paper towels to get as much liquid out as possible. Discard liquid.
- Transfer potato and onion mixture to large mixing bowl. Add egg.
- Add flour a tablespoon at a time until mixture holds together as a batter, approx. 10-15 tablespoons in all.
- Add salt and pepper to taste.
- Heat a large frying pan with oil to cover bottom of pan, about 1/8 inch.
- Drop potato pancake mixture into pan with large tablespoon and flatten with bottom of spoon or a spatula. Pancake size– about 2 inches in diameter.
- Cook until golden brown and crispy on both sides.
- Drain on brown paper.
- Serve immediately with applesauce (or sour cream and caviar when the kids aren’t around.)
Yield: Approx. 2 dozen pancakes.
Tip: Potato pancakes can be frozen in single layers (parchment paper or tin foil in between). Reheat on baking sheets at 400 degrees F.