The Potato Pancake Principle by Joan Nathan |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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From Food Editors' Favorites. Joan Nathan submitted this. The blurb said Recently, when demonstrating how to make potato latkes for Hanukkah, I discarded my recipes and put together a ratio of potatoes to other ingredients. I call it the potato pancake principle . You can use 1 potato plus a beet or a zucchini instead of 2 potatoes. *Note-Joan recommends making them early in the day, letting them drain all day long (do not refrigerate), then crisping again just before eating by putting them on an ungreased cookie sheet in a 350 degree oven until just warm. Ingredients:
2 medium baking potatoes |
1 medium onion |
2 eggs |
salt |
pepper, freshly ground |
1/4 cup fresh parsley, diced, recipe called it a handful |
1/2 cup matzo meal, approximately |
vegetable oil, for frying |
sour cream (optional) |
applesauce (optional) |
Directions:
1. Cut potatoes, or potato and beet or zucchini, and onion into eighths; grate in food processor.
2. Combine grated vegetables with eggs, salt, pepper and parsley.
3. Add enough matzo meal to held mixture together.
4. Shape 2 tablespoons potato mixture with hands to make each pancake.
5. Fry pancakes, a few at a time, in 1/2 inch of hot oil in a heavy skillet.
6. When brown, turn and fry the other side.
7. Drain well and serve with sour cream or applesauce.
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