The Neighborhood Cup
1 Journey
Aliso Viejo, CA 92656
949.716.5100
info@TheNeighborhoodCup.com

Potato Latkes (pancakes)

Now, there has been an uprising because I have not put any recipes in the newsletter lately. Okay, I hear you and I am pulling out all the stops. This one should tie you over until New Years. It’s my secret recipe for Potato Latkes (pancakes). None of that packaged mix for our Neighborhood Cup family. These are a tradition during the holidays. I am including my personal notes to make you a success in the kitchen and wow the crowd. I promise you will never want to go back to hash browns. This was Dad’s favorite. Hot, crunchy, golden brown fried potato pancakes with a creamy center. You will want to make extra because they never seem to make it to the table. They are great for breakfast or dinner.

Potato Latkes (pancakes)
Makes 12 (multiply the recipe for more)

Ingredients:
Oil for frying (I use Canola)
2 Large Russet potatoes
½ onion
1 large egg
2 teaspoons kosher salt (just tastes better)
1/3 cup Matzo meal (no, sorry you can’t substitute flour-too pasty)
[You can find matzo meal in the ethnic/Jewish section of your local grocery store]
Applesauce and Sour Cream for toppings

I like to set up my cooking area ahead of time so everything is ready to go. You will need a fry pan (cast iron works best). Put about an inch of oil in the pan. Set aside a cookie sheet lined with 2 layers of paper towels. You will be placing the fried latkes here so they can drain (If you make more than one batch have more paper towels handy -This is Sue’s job). Needed utensils: spatula for turning the latkes; fork for turning, spinning and taking out the crunchies that get away (I’ll explain, keep reading). Grater (I use a mandolin) and food processor or blender.

Here we go (Diane and Jeanne get this job). Peel and grate the potatoes and onion. Place them in a bowl. Now take the grated potatoes and onion, and grind them in the food processor. This step is a must to get the right consistency. It will look like textured mush and should. The last thing you want is something that looks like the consistency of hash browns. The mush (for lack of a better term) will result in a creamy texture after they are fried.

In a large bowl with the potato/onion mixture, add the salt, egg and matzo meal and mix together. Let this sit for about 5 minutes. The matzo meal needs time to absorb the liquid. You can always add a little more of too watery. I use a large serving spoon to mix and portion out for frying.
Heat the oil over medium flame (I use a 1 inch piece of bread to see the oil getting hot - the bread will start to fry). You don’t want a hot flame or the latkes will burn and not turn golden.

(This is Nick and Mark’s job) Stir mixture before each spooning and place large spoonfuls of the mix into the oil (slightly flatten to a 3-4” oval.) I said slightly, so don’t smash the thing. Now, once it’s in, don’t touch. I mean it! This is where things go terribly wrong for the novice. You will have the urge to take that spatula and turn it or look underneath. RESIST the Urge! Trust me on this. The latke needs time to form the crust on the bottom. If you try to turn it before its ready, it will fall apart. This is where the fork is comes into play. I know you will ignore the warning just given and try to move this delicate latke. When you do, pieces of latke will separate away and go floating in the grease. To save your oil you will use the fork and lift out the crunchies that are floating on their own. Don’t panic, everyone does this when they‘re new. Just lift out the pieces and place them on a paper towel. No, don’t throw them away (this is Jennifer’s favorite part). This is a stash you will use as a diversion when visitors start flocking around to steal the newly cooked latkes. (It’s a sound commonly heard along with the sizzling oil during latke making. The whining of family and friends saying “but I only want to taste”, “but Mom, they got one” or Dad's favorite "no they won't give me any" said with latke crumbs on his chin) so, use this little pile of crunchy goodness to hold them at bay.

When the latke starts turning a slight shade of brown around the edges, its time to use the spatula. Gently scrape it, separating it form the bottom of the pan. It will now float in the oil. DON’T turn it over yet. Remember, trust me. Take your fork and spin it about 90 degrees. Why? Good question. I like my latkes evenly golden and we know all pans have hot spots. This turning helps it to evenly brown. You can also use the fork to take a peak now. Yes, go ahead, its okay. Take a peak to make sure it’s golden and not burnt. If it’s golden use your spatula to get underneath, fork to secure the top and flip. Ta Da! Now, wait for the crunch to form again before scraping and peaking.

When beautifully fried, move this wonderful creation to the paper towel lined cookie sheet. At this point Sue puts a layer of towels over the finished latkes in hopes to hide them from wandering hands. But that never seems to work (this is where Steve, Scott and Aaron enter the scene).

Serve with either a dollop of sour cream or applesauce. You will have to decide which you prefer. There is nothing better than the hot crispy outside and the smooth creamy inside of a fresh latke balanced by a cooling dollop of sour cream and applesauce.

As you can see it’s a family affair and as much a tradition in making as in eating. Enjoy!