Easy Potato Pancakes

I made potato pancakes, or latkes, last night for dinner alongside a delicious brisket in red wine. My neighbor is expecting and indicated that she was craving potato pancakes so I sent some over for her and then she asked if they were easy to make...and well, they are!

Here is the recipe I use, I tend to eyeball it a lot since potatoes come in all sizes.

I use my food processor to grate the potatoes and carrots on the small grate disk. My food processor has a chute, so I have all the shredded material shoot into a huge bowl filled with ice cold water. The water will keep everything from going brown from oxidation.

Last night I made about 25 medium sized potato pancakes. I used 10 potatoes that were medium sized and three smaller carrots. I peeled the potatoes two at a time and then would grate them...I really dislike when my potato pancakes are gray, so small batches are the best trick. Halfway through the potatoes, I shredded the carrots. You can also add in onion and grate just as you do the potatoes and carrots, but my kids don't like it with the onion. For this sized batch, I would use one medium to large onion.

Once all the carrots and potatoes are grated and are happily sitting in the water, get another smaller bowl out and start heating your frying pan. Once warm, add vegetable oil to the pan, enough to coat the bottom well, but you don't want too much, the pancakes need to crisp and fry, but not deep fry! I preheat my pan and oil on a 7 on my stove dial, and then turn it down to 5 when actually cooking.

In your small bowl, beat one egg well. Take two big handfuls of the potato/carrot mixture, squeezing each really, really, REALLY well before adding to the egg. Once both squeezed handfuls are in the bowl, add three or four tablespoons of flour and salt and pepper, stir well. I then always do a small mini test pancake to check for consistency, seasoning, etc. When ready to cook, I use my "tablespoon" from my silverware set to place two or three blobs in the pan, flattening each a bit when they are placed. Don't overcrowd the pan or they won't crisp and watch the heat. There should be some sizzle when placed but make sure they are frying the whole time, and also watch that the heat is not too high. They take a few minutes per side, you want them to get nice and brown and crispy. I then place finished pancakes in an oven that was set to 350 and then turned down to 275 once pancakes were made.

Keep making in small batches until you are done...then eat and enjoy!