Potato Pancakes Recipe also known as Latkes are made with grated white potatoes, onions and flour.
recipe contains no eggs.
They are fried in hot vegetable oil until
crispy and golden brown and served plain, with ketchup or a dollop of
Many of us old-timers remember eating these Pancakes frequently, at one or more meals.
They were served for breakfast, dinner, what we called our mid-day meal, or supper, our evening meal.
In those days, potatoes were cheap and plentiful.
Home gardens contained several rows of this vegetable growing throughout the summer, ready for a bountiful Fall harvest.
Some recipes list eggs and baking soda or baking powder as an ingredient.
We prefer keeping it quick and easy!
The following recipe is Mama's version.
She liked it
because it was simple to prepare and so delicious!
Also included is a recipe for easy Mashed Potato Pancakes.
Mix potatoes and onions in a medium-sized mixing bowl.
Sprinkle flour and salt over potatoes and mix all ingredients well.
Heat oil in a skillet on medium/high heat until hot enough for frying.
Place 1/3 cup of potatoes for each pancake into hot oil.
Flatten cakes slightly with the back of a spoon.
Cook 2 to 3 minutes on each side until done and lightly browned.
Remove to serving dish with a spatula.
In addition to serving with the condiments listed above, sliced tomatoes and an egg omelet team well with this dish especially for brunch.
Applesauce or stewed apples are also excellent served with this dish for breakfast.
Makes 4 pancakes.
*You may substitute any type vegetable oil.
However, peanut oil gives this dish a delicious, nutty flavor.
**A great way to utilize leftover mashed potatoes, even if they are seasoned.
Beat egg white until stiff peaks form.
In a mixing bowl, beat egg yolk until frothy.
Add mashed potatoes, melted butter and salt.
Beat together until mixture is smooth.
Stir in flour and buttermilk until well blended.
DO NOT OVER BEAT!
Over beating flour will cause gluten in the flour to develop more, thereby rendering less tender pancakes.
Grease a griddle or skillet with vegetable oil or a combination of half butter and half olive.
A combination of olive oil and butter will allow your butter to cook at a higher temperature without burning, than using butter alone.
Preheat griddle or skillet to 350F. if they have a heat control.
If not, test the temperature the way you do when you make regular pancakes.
To cook, place 1/3 cup mashed potato pancakes batter on griddle and cook until it looks done around the edges.
Using a spatula, turn pancake over and cook the other side.
If you are making more pancakes than your griddle or skillet will hold, keep cooked pancakes warm on a plate or platter.
I like to line the warming plate with parchment paper and cover with tinfoil.
Pancakes can also be kept warm in a warm oven.
Makes 4 pancakes.
Double or triple recipe for more servings.
These Mashed Potato Pancakes are delicious served with hot fried apples with peelings left on and sprinkled with a little cinnamon or allspice.
They also are tasty with a side of caramelized sweet onions.