I was born in Milwaukee and my mother was of German/Czech heritage so my fondest memories are of things like this.
Blue Ribbon Recipe
These latkes use a combination of course and finely shredded potatoes giving them an excellent texture. Grated onion incorporates into the potatoes. We love the sweetness from caramelization the onions get while frying. Flattening the scoops of potato give these latkes very crispy edges. If you want, sprinkle with a little bit of sea salt when they are out of the fryer for an extra pop of flavor.
Ingredients For milwaukee potato pancakes (latkes)
russet potatoes, peeled
salt and pepper to taste (I am a bit generous with the pepper)
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.
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