6 largerusset potatoes, peeled
·salt and pepper to taste (I am a bit generous with the pepper)
1/4 call-purpose flour
·good quality vegetable oil for frying
How to Make Milwaukee Potato Pancakes (Latkes)
- Either 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 dishtowel.
- Grate the onion.
- Add the eggs, salt and pepper, and flour. Stir to blend well.
- Heat the oil to a medium frying temperature. A little bit of bacon dripping added can't hurt.
- Using a cookie scoop, put the potato mixture into the oil.
- Flatten the potatoes with a pancake turner. Fry until golden brown on the bottom.
- Flip them over and fry the other side.
- Drain 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) While this recipe is actually based in Jewish cooking it's even better with pork than beef.