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Potato Pancakes

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What could be simpler than latkes, traditionally served with sour cream, apple sauce, or both

Prep Time: 20M, plus standing

Cooking Time: 30M

Serves: makes 4 servings

Ingredients:

  • 4 large baking potatoes, shredded
  • 2 onions, shredded
  • 2 large eggs, beaten
  • 2 tbsp matzo meal or flour
  • salt and freshly ground black pepper
  • vegetable oil, for frying
  • applesauce, to serve
  • sour cream, to serve
Potato Pancakes photo

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Directions:

  1. Rinse the shredded potatoes in a colander under cold running water and drain for 10 minutes. Squeeze the potatoes in a clean kitchen towel to remove as much liquid as possible. Transfer to a bowl.
  2. Add the onion, egg, and matzo meal and stir well. Season generously with salt and pepper.
  3. Add enough oil to come 1/4in (5mm) up the sides of a large frying pan and heat over medium heat until the oil shimmers. Add heaping tablespoons of the batter to the oil and flatten slightly into pancakes. Cook, turning once, until golden brown on both sides, about 6 minutes. Using a slotted spatula, transfer to paper towels to drain.
  4. Serve immediately, with the applesauce and sour cream on the side, if liked.
Tips:
  • low GI

Variations

German Potato Pancakes: Reibeplatzchen or Kartoffel Puffer are made in a similar way. Squeeze the shredded potatoes over a bowl, reserving the drained liquid. Carefully pour away the liquid and add the starchy residue to the potato and onion mixture. Substitute flour or ground oats for the matzo. Serve with herb butters and smoked salmon for an appetizer, or with a generous sprinkling of sugar as a dessert.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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