POTATO PANCAKES


Basic Moms Potato Pancakes - Latkes  
(aka Jewish Hash Browns)

INGREDIENTS

  • 5 large or 6 small firm Yukon gold potatoes (about 2 1/4 pounds)
  • 1 large onion, halved, sweet Vidalia
  • 1 large egg
  • 2 tablespoons all-purpose flour or matzo meal (couple pieces of Matzoh in a blender)
  • Kosher salt and freshly ground pepper
  • Vegetable or canola oil, for frying


PREP DIRECTIONS

  • Peel the potatoes, immersing them in very cold water as you finish each one so they don’t brown.  Remove the potatoes from the water. 

  • Grate the potatoes and the large onion with a box grater. 

  • Transfer the potatoes and onion to a strainer and squeeze out all the water into a bowl. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl.

  • The starch is binder. Add the potato-onion mixture to that bowl with the starch and mix in the egg, flour, 1-teaspoon salt, and white or black pepper to taste.

  • Best cooked in a well-seasoned cast-iron skillet or I use a 14 inch All-Clad, or thick Tramontina fry pan with a 1/4 inch layer of vegetable oil over medium heat. Scoop large spoonfuls of the potato mixture into the pan and flatten them out, thin pancakes yield crispy ones, or flatten on pastry paper and a silicon spatula.

  • Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels. (If you have to wait to serve, re-crisp them on a baking sheet lined with clean paper towels in a 350 degrees F oven.) The microwave will work, don’t overcook them, just heat them.

  • Served with:  Applesauce; cinnamon laced applesauce; cold sour cream; or dusted with sugar. The next morning reheat in an oven and call them hash browns with a pair of eggs and kosher sausage, which does exist.  It’s sausage, made from turkey meat instead of pork and seasoned. Just below.

  • The latkes are very close to the recipe that was shown on food network by Duff Goldman of the Food Network. It is very common as traditional Jewish foods don’t change. Tradition! No heretics here!  I have had latkes in ten different homes and most are identical to this recipe. This is how my mother made them. The toughest part was the grating, lots of grating, no food processors then and just flat graters, resulting in skinned knuckles, an introduction to iodine and band-aids

 

TURKEY SAUSAGE PATTIES (KOSHER)

  • 2  pounds lean ground turkey
  • 1- egg
  • 2- tablespoons onion powder, onion flakes or very fine minced onion
  • 1-tablespoon soy sauce
  • 1- tablespoon dried sage
  • 2- teaspoons garlic powder
  • 2- teaspoons dried basil
  • 1- teaspoons ground black pepper
  • 1- teaspoon fennel seeds
  • 1- teaspoon ground cloves
  • 1/4- teaspoon cayenne pepper -  cayenne is very strong, try 1/4 teaspoon or less
  • 1- tablespoon vegetable oil for frying

Combine all ingredients, except the oil. Mix VERY well. Divide the mixture into 20-24 portions and form each portion into a patty.  Oil a frying pan with vegetable oil or pan spray. Heat until hot, but not smoking, over medium-high heat. Cook patties in batches over med-high heat. Turn patties once during cooking to brown each side. Cook until done all the way through about 5 minutes per side.

OPTIONS
Cook all the patties at once and freeze them already cooked. Cook the number of patties you need immediately and freeze the rest uncooked.

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