Perfect Potato Pancakes (Latkes)
Seasonal & Holiday Eats!
This recipe is great using SWEET POTATOES OR YAMS as well (add 1 tbsp Olive Oil to the mixture if doing it this way). Also, for a lower fat version, instead of frying the pancakes, you can simply bake them on parchment paper in a 450 degree oven for 10-12 minutes or until golden brown – Turn them to bake both sides.
November and December brings with them the fantastic smells and tastes of the holidays. No one would argue that Thanksgiving, Christmas and Chanukah bring with them a host of delicious recipes! One such treat eaten during the Jewish holiday of Chanukah are latkes, or potato pancakes. Originally, the pancakes were made of cheese. Eventually, the custom grew to incorporate eating pancakes made with potato. No one knows for certain how the association between potatoes and the origins of the holiday itself began, but for anyone who feasts on these yummy potato morsels, a historical rationale is unnecessary.
2 large Yukon or baking potatoes
2 tablespoons Flour
2 tsp garlic-herb powder
1 ¼ tsp salt
Cracked pepper to taste
Coarsely grate potatoes and onion in a bowl. Try to wring out all the moisture from the onion and potatoes – You can use a cloth to squeeze out the water. Beat the eggs and add to onion, potato mixture. Add flour, salt, pepper and garlic powder and combine. At this point, you can also add other seasonings like a pinch of cayenne for a kick or cumin for some earthiness if you’d like - As well as herbs (dry basil or parsley). Using a large soup or serving spoon, scoop some of the potato mixture and press down with your hand – flattening the mixture and draining any excess liquid. Carefully slide the latke off into the hot oil and let fry for several minutes and then flip - remove when both sides are golden brown.