Zeda's Potato Latkes
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Zeda's Potato Latkes
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This is my grandfather Jack's famous (well, famous within the family) potato pancake recipe. He was known as "Zeda" or great grandfather, to my children. Jack insisted that you do NOT need any flour to bind the potatoes and I must agree these are the crispiest and tastiest latkes !!! To serve 4 hungry people 6 potatoes (the starchy kind like Russet) 3 - 4 eggs, lightly beaten salt and pepper to taste peanut or vegetable oil and a large frying pan
Wash, peel and grate the potatoes. This works best in a food processor fitted with a grating blade for long, thin potato strips. Place in a large mixing bowl and add the eggs. Add salt and pepper to taste. Blend thoroughly. Use right away so potatoes stay white. In pan, heat oil until very hot - to test place a small amount of potato mixture in pan and if it bubbles and sizzles a lot then the pan is ready. Peanut oil is good because it has a very high smoke point which means it starts to burn at a higher temperature than other oils or butter. Vegetable oil is also a good choice. With clean hands or a slotted spoon, pick up a small amount of potato mixture allowing most of the liquid to drip back into the bowl. Then place the potato mixture onto the hot pan and flatten lightly with a spatula. Repeat with more mixture until pan is full but leave room between pancakes. Once pancakes are frying, do not move them for several minutes. Then test one by flipping it over. If it is brown and crispy, flip them all over and fry until brown and crispy on the second side. Pancakes should be fairly thin and small circles. Transfer to a plate with paper towels under the pancakes to soak up the extra oil. Lightly salt each one while still hot from the oil. These can be kept in a 200 degree oven for a while but are best served as soon as possible. Serve with applesauce and/or sour cream . Also great with a small roll of smoked salmon atop a dollop of sour cream. Delicious! |
