Abbies Potato Pancakes
Summer is the time of fairs and bazaars in Northeast Pennsylvania (NEPa). One of the staples of these events are potato pancakes (also known as latkes). Everyone makes them differently. There is no "right" or "wrong" way, but here's how I do it.
p.s. I cook the way my mother does and my grandmother did: without a recipe, using what I have on hand, measuring by approximation, and adjusting by look and feel, so think of these more as guidelines rather than hard and fast rules and make it your own.
Ingredients:
- 5-6 large potatoes
- 1 large onion
- 1 egg
- salt, pepper, onion powder
Directions
- Peel, wash, and grate/shred potatoes (like hash brown size shreds) into a large bowl.
- Heat oil in a large skillet - enough to cover the bottom of the pan. You want the oil hot enough to fry but not smoke. I like regular vegetable oil, but you can change the oil to change the flavor.
- Peel onion and cut into chunks.
- Put about a cup of shredded potatoes into a blender or food processor, along with the onion chunks, egg, and a few shakes of salt, pepper, and onion powder to taste. Liquefy.
- Pour liquefied mixture into the bowl with the shredded potatoes and mix well.
- Use a slotted spoon to scoop mixture into hot oil, two or three at a time, depending on size. Press lightly to form pancakes. Add oil as necessary. (Tip: a splatter screen comes in useful if you have one!)
- Fry until golden on edges and pancakes are firm enough to flip. Flip once and brown the other side.
- Remove from pan with slotted spoon or spatula and set on paper towels to drain excess oil.
- Enjoy!