Recipe of the Month — Basic Potato Pancakes (Potato Latkes)

Basic Potato Pancakes (Potato Latkes)

Makes 12-15 (Depending on their Size)

 

Some say the most diverse food (a tuber) in existence is the potato. From the classic baked potato, to mashed potatoes, to gnocchi, to french fries, and tater tots (which are my favorite way to eat potatoes),  there are numerous ways to make a potato delicious. Although, with it being this time of year and all, you all know the holiday season just passed, so technically this probably should have been last month's recipe for December, but here it is. In Judaism, there is the holiday called “Hanukkah” (which happens around the same time as Christmas), in which the main theme is the commemoration of the holy oil.

 

And while this is a recipe that can be used any day for any reason, it is primarily used for the holiday of Hanukkah. It much resembles hash browns (from Waffle House, but fully cooked). And to me hash browns are very similar to tater tots. Potatoes grow during the summer and fall and most are able to be stored throughout the winter. These little potato latkes can be as undercooked or crisp as you want. The trick to get them extra crispy is after you cook them, put them in the oven for a few minutes on high.

 

This is a change up to all of the soups and stews, but you might see one more before winter ends… Additionally, this is a basic version of the recipe, so if you prefer sweet potatoes, or other root vegetables, and additional spices or onions and garlic, you can add those ingredients as well. If there is any produce or recipe you would like me to showcase, please reach out and let me know. To learn more about me and these recipes, check us out at farmtobodywellness.com and on the Farm to Body Wellness Podcast found on Spotify and Apple Podcast. Until then, go ahead and check out this month’s recipe!

 

Ingredients:

 

• 1 kg of Unpeeled Potatoes

• 3 Whole Eggs

• About 2/3c of Flour

• 2t Salt

• ½t Black Pepper (ground)

• Oil for frying

 

**Disclaimer: Recipes for cooking do not have to be exact in quantity or ingredient. If you have a different oil, type of salt, or any other ingredient, please use what you have. Enjoy!

 

Instructions:

 

Step 1:  No need to peel, just get your food processor or hand grater and grate all of the potatoes.

 

Step 2: Then add the eggs, flour, salt, and pepper. Mix thoroughly. I would recommend (once mixed) putting the mixture into a strainer with a bowl under it, as the mixture (potatoes) will begin to have liquid separate from it.

 

Step 3:  Add oil to a pan and heat up the oil then reduce to medium when oil is ready.

 

Step 4: WIth the scoop of your choice (I used about a quarter cup), add mixture to oil and push down to flatten some with the scoop. Cook on the first side for about 3 minutes, second side for 2 minutes and flip back over to the first side for another minute until crispy. If they are thinner they will take less time and thicker, they will take longer, so gauge them based on how you fry them.

 

Step 5: As they finish, put them on a rack with a paper towel to absorb the remainder of the excess oil.

 

Step 6: Commonly they are eaten plain, or with applesauce or sour cream. Enjoy!

 

**Side note: You can cool them down and save them for later. If you refrigerate or freeze them. When you pull them back out, heat on about 400 for 4-8 minutes depending on how crispy you want them.