For our 1st Friday in Lent, we decided to go with Latkes or potato pancakes. In the Catholic tradition, Fridays in Lent are meat free, with only fish allowed. Traditionally, latkes are Jewish and served during Hannukah. However, many Eastern European countries also make a form of latkes and Polish food is always a favorite in this house.
I've tried alot of different recipes for the pancakes and finally just came up with a variation of my own. The potato pancakes that I've had in most Polish restaurants are thin, with a consistent texture. Almost like mashed potatoes that have been formed into a pancake and fried.
For my pancakes, I like a little more texture so mine are a combination of mashed and shredded potatoes.
Opinions on how the latkes should be eaten are split in my house. Half says sour cream with salt and pepper, and the other half like it sweet with a sprinkle of sugar and a dollop of applesauce. Either way, these latkes are delicious!
Ingredients
6 russet potatoes
1 medium onion
1Tbsp butter
1/4 cup milk
1 egg
1 tsp. lemon juice
Salt & Pepper
Vegetable oil, for frying
Peel and cube 3 potatoes. Boil for appox. 15 minutes until fork tender. When tender, mash with the butter and milk. Set aside.
Peel the remaining 3 potatoes. If you have a food processor with a shredding attachment, this is the easiest way to do this. If not, a cheese grater will work just as well. Shred the potatoes and the onion. Toss with 1 tsp lemon juice to prevent the potatoes from browning.
Put the potatoe and onion shreds in a colander over a bowl to drain the excess liquid. Press down on the mixture to get all the excess liquid out. You should get about 1/4 cup of liquid.
Once the potatoes and onion are drained, put in a large mixing bowl. Add the egg, mashed potatoes, salt and pepper. Mix until well combined.
Heat oil in a large dutch oven or high sided pot. You should have about 1/4 inch of oil in the bottom of the pot.
Once oil is heated, form 1 rounded Tbsp of the latke mixture into a patty shape. Drop in the oil. Fry for about 3-4 minutes on each side, until browned. Continue with the rest of the latke mixture. Place finished latkes on a paper towel lined plate to drain excess grease.
You can keep the latkes warm in a 200 degree oven, until ready to serve.
** Leftover latkes can be frozen. To reheat, place latkes on a cookie sheet in a 400 degree oven for appox. 10 minutes until warm and crisp.
