Last Monday, in honor of Ireland’s long and sordid history with potatoes, I made potato latkes. Well, no, actually I had some potatoes that I was worried would go bad if I didn’t use them and was craving fried things. Latkes happened. The following recipe is pretty much completely stolen from Mark Bittman’s first of edition of ‘How to Cook Everything’ and sized down to be a Joanna-sized portion.
Serving Size: Three delicate eaters, two normal eaters, or one Joanna
… aka it made seven, I ate them ALL…
- Ten-inch pan
- Large mixing bowl
- Stirring Implement
- Paper towel(s)
- Two russet potatos, grated
- One quarter of a large onion, grated (or chopped super tiny)
- One egg
- One cup of bread crumbs
- Salt and pepper to taste
- Vegetable Oil
- Are your potatoes and onion grated? If not, read the ingredient list better, you dumbbutt. Then grate.
- Mix grated potato, onion, egg, bread crumbs, and seasoning in a large bowl. Bittman told me to drain the grated veggies before mixing in the egg and bread crumbs, but I like living on the egg. Don’t drain.
- In your pan, heat an 1/8 inch of oil until it sizzles when you drop a bit of flour or bread crumb in.
- Spoon potato pancake mix into pan in approximately 2 inch in diameter pancakes.
- Let the pancakes cook about 5 minutes on each side.
- Helpful hint: set up a plate with paper towels (to soak up the extra oil) to the side to have ready when the pancakes come out. It will likely make at least two batches of latkes, so having somewhere for the latkes to rest if important.
- Serve topped with sour cream or apple sauce.