Happy Hanukkah

I love potato latkes !   The HotFlashFinds for today is a Potato Pancake recipe for one of my favorite tasting Potato Pancakes.
I'm getting ready to make batches of latkes to serve about 19 for our annual latke party.

                                                 Potato Pancakes -makes about 28 2-3" pancakes

Ingredients:

• 2 pounds russet (baking) potatoes, peeled and placed in a bowl of cold water
• 1/3 cup grated onion (optional)
• 2 eggs, lightly beaten
• 1 cup all-purpose flour
• 1 tsp. salt, plus additional to taste
• Freshly ground black pepper to taste
• Canola or peanut oil, as needed for frying

Method:

Line a large  baking sheet with paper towels.  If serving immediately, preheat the oven to 200 degrees.  Have a large bowl of cold water ready.  Using a hand grater or a food processor, grate the potatoes.  As the potatoes are grated, transfer to a bowl of water.  When all are grated ,set aside for 5 minutes.  Drain the shredded potatoes in a large colander, rinsing with cold water.  Transfer to a clean bowl.  Add the onion, the eggs and flour.  Add salt and pepper to taste. Using a large spoon combine the mixture.

In a large frying or sauce pan, add enough oil to reach 1/4 to 1/3 " deep.  Heat until a shred of potato dropped in the oil sizzles immediately.

Use 2 tablespoons from a regular silverware set, form the pancakes.  Scoop up a generous spoonful of the potato mixture with  1 spoon. Flatten the mixture with the the other spoon.  Repeat until the pan is full.  Cook the pancakes until browned to your liking on the first side.  Turn the pancakes over and cook until done.  Transfer the finished pancakes to the lined baking sheet.  Repeat with the remaining mixture.

If serving the pancakes immediately, transfer the sheet to the preheated oven to keep warm.  (If serving the pancakes later, set the pancakes aside to cool to room temperature, then refrigerate or freeze until ready to serve.  Reheat the pancakes in a 350 degree oven.) 

When doubling or tripling the recipe add the flour slowly; the full amount may not be needed.

Serve with applesauce and enjoy.  Please let me know if you'd like a home made apple sauce recipe.

recipe from  Washington Post 12/12/00 Food Section.