Shaun here is my father's recipe for Potato Latke's (he called them potato pancakes)
These also freeze well too smileys/smile.gif
Introducing Howard Beeker’s own Potato Pancakes
HOWARD BEEKER’S POTATO PANCAKES / LATKE’S
Preheat oven 250º
Ingredients:
2 ½ pounds baking potatoes, peeled
1 medium onion, julienned
2 eggs
¼ teaspoon baking powder
2 TABLESPOONS sifted flour
vegetable oil, for frying
1 cup applesauce
1 cup sour cream
Spices to taste:
Salt
White pepper
Black pepper
Step 1
Squeeze each potato, as much as possible, for the potato juice, and if possible, reserve juice in small bowl. Using a hand grater (can use food processor), grate the potatoes. And using a (metal) potato ricer, squeeze all the juice from the potato’s and onions into a bowl - then add them to the recipe Note: *The potato ricer is an easy way to squeeze the “potato & onion juice”
Step 2
In a large bowl, combine the grated potatoes, julienned onions, eggs, baking powder and sifted flour. Mix together. Mix after each new ingredient is added to bowl. Add, if any, potato juice and mix. (See above Step 1 under Note)
Step 3
Season the potato pancake mixture with spices to taste, to your taste. Mix together.
Step 4
In a large skillet, over medium-high heat, cover the bottom with ½ inch of oil. When the oil is hot, using a spoon, spoon 2 TABLESPOONS of the filling into individual cakes. Using the back of the spoon, flatten each pancake. Pan-fry until golden brown on each side, out 2 to 3 minutes. Remove from the oil and drain on paper towels. Fry the cakes in batches and do not over crowd in pan.
Step 5
As you are making the batches of potato pancakes, put completed pancakes on an oven usable plate and place completed potato pancakes in 250º oven to keep warm until finished with all pancakes.
Step 6
To serve, place a dollop of the applesauce or sour cream in the center of each potato cake. Serve warm.
