Upcoming Events
Dairy Pot Luck Dinner: Friday, January 3 and February 6 at 6:30 PM
Please bring your favorite dairy dish or a dessert along with a beverage.
Martin Ashley’s Winning Potato Latke Recipe:
Winner of the 1st Annual HCS Latke Contest
My Mother’s Potato Pancakes (Potato Latkes) adapted from Faye Levy’s International Jewish Cookbook
4 large potatoes (about 1¼ pounds) peeled
1 medium onion (about ½ pound)
1 tablespoon fresh parsley (optional) [I leave this out]
1 large egg
1 teaspoon salt
¼ teaspoon white pepper
2 tablespoons all-purpose flour
½ teaspoon baking powder
About ½ cup vegetable oil, for frying
Applesauce, apple compote, sour cream or powdered sugar, for serving.
Grate potatoes and onion, using grating disc of a food processor or large holes of a grater. Transfer to a colander. Squeeze mixture to press out as much liquid as possible, pressing a handful at a time and squeezing hard. In a large bowl, mix potato/onion mixture, parsley (optional), egg, salt, pepper, flour and baking powder.
Heat oil in a deep, heavy 10-to-12-inch skillet. For each pancake, drop onto the pan enough mixture so each pancake is about ½ inch thick. After pancake has cooked a little to get a bit firm, compress with a spatula. Fry over medium heat until golden brown and crisp - some like them slightly crisp, some like them more crisp. Turn carefully so oil does not spatter, cook till crisp on other side.
When most or all oil is absorbed from pan, remove crumbs with a spatula, add more oil and cook next batch.
Place cooked pancake onto one or more paper towels and place another paper towel on top of cooked pancakes. Make a stack, with all pancakes touching paper towels on both sides for good draining of oil.
Serve hot, accompanied by applesauce, compote, sour cream, or sugar.
Makes about 15 pancakes, 4 or 5 servings.
Note: potato pancakes can be prepared ahead and refrigerated or frozen on a cookie sheet.