Monday, September 24, 2012

Guest Post – Potato Pancakes~Latkes

Hope everyone had a lovely weekend. We celebrated a family birthday (watch for a DIY card post this week) and had a family photo session! We were so busy that I’m only now posting One Hungry Dude’s awesome recipe for Latkes. Rosh Hashanah may have come and gone but these things are so seriously good that I’d eat them every day of the year!

A week ago Sunday was the start of Rosh Hashanah, and for those of you who don't know, my dad's side of the family is Jewish. While I'm not a religious person, I do appreciate good food. So Sarah made some Challah and Apple Honey Bundt Cake, and I cooked Brisket and Latkes. I'll discuss the brisket in a a two part recipe, beginning next week. But here's a simple and quick recipe for some delicious potato pancakes. These are not Kosher — just delicious!

• 4 Large Yellow Potatoes, peeled and rinsed
• 1 Medium Sized Yellow Onion, skin removed
• 2 Tbsp Flour
• 1 Tbsp Worcestershire Sauce
• 1 Tsp Thyme
• 1 Tsp Parsley
• Salt and Pepper, to taste
• About 1.5 Cups Canola Oil, for frying

Start by shredding the potato using the large attachment on a grader. Place the potatoes in a large bowl, and cover with cold water. Allow the potatoes to sit in the water for about 20 minutes; this allows the starch and excess moisture to drain out of the shredded spuds. Shred the onion using the fine grater attachment. Set the onion aside.

Remove the potatoes from the water, and place on a layer of paper towel. Wrap the potato with the towel, and squeeze out the excess moisture. Put the potatoes back in the bowl, then add the onions, flour, Worcestershire, thyme, parsley, salt and pepper. Mix the ingredients, and set aside.

Bring the oil to medium-high heat in a large frying pan. Scoop a palm full of the potato mixture into one hand, then use your other hand to press it into a thick pancake. Place the pancake into the oil, then repeat the process, filling the frying pan, but making sure none of the pancakes touch. You can press down on the pancake, using a spatula. Flip the pancakes, once they begin to brown on the bottom. Continue frying until the other side browns, then remove from the pan and place on a paper towel to drain excess oil. Repeat this process until all of the potato mixture has been cooked. Sprinkle with salt and serve immediately with apple sauce or sour cream.

This recipe yields about 10 to 12 pancakes.

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