Milwaukee Potato Pancakes (Latkes)
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- 6 large
- russet potatoes, peeled
- 1 small
- salt and pepper to taste, (i am a bit generous with the pepper)
- 1/4 c
- all-purpose flour
- good quality vegetable oil for frying
- for serving:
- sour cream
- apple sauce
1Either by hand or with a food processor grate or finely shred the potatoes. I Usually use about 1/2 grated and 1/2 finely shredded. The resulting potatoes should be a lot finer than hash browns. Now, very important...Squeeze as much liquid out of the potatoes as you can. Either by hand or by twisting them in a clean dish towel. Grate the onion. Add the eggs, salt and pepper, and flour. Stir to blend well.
2Heat the oil to a medium frying temperature. A little bacon drippings added can't hurt.
3Put the potato mixture into the oil by heaping tablespoons full. Flatten the potatoes with a pancake turner. Fry until golden brown on the bottom. Flip them over and fry the other side.
4Drain on paper towels. Serve them immediately with applesauce or sour cream on top or on the side. (It's a dunking kind of thing...lol)
5While this recipe is actually based in Jewish cooking it's even better with pork than beef.