Potato Pancakes Recipe
We learned how to make potato pancakes (or latkes) several years ago in San
Francisco and serve them occasionally as a special treat.
Potato latkes are found in many cuisines, particularly
those of Germany, Eastern Europe and Russia, although they also appear in Indian and Korean
cuisines. They can be served with a savory or sweet garnish.
Here is our recipe for potato pancakes (utilizing the Food Substitutions principle). It serves 4 to 6, but you can cut the recipe
in half if necessary.
6 peeled baking potatoes (Russets or Gems)
1 mild onion
2 tablespoons wholewheat flour
1 tsp baking powder
½ teaspoon sea salt
¼ teaspoon pepper
2-3 tablespoons canola oil or butter
1. Grate the potatoes with a medium size grater and mix thoroughly but lightly with well chopped
2. Place in a mixing bowl and mix well with the egg.
3. Add the flour and spices, blending thoroughly.
4. Put one large cooking spoon (about 3 tablespoons) of the mixture into 6" x 8" skillet.
5. Cook till golden brown on both sides.
6. Drain on a paper towel.
Savory: sour cream or preserves
Sweet: apple sauce, sweetener and cinnamon
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