This recipe comes from James Barber's The Urban Peasant: More Than a Cookbook. These are quite tasty hot, and much to my surprise equally good cold the next morning. I definitely need to get some apple sauce for the next time I make them.
Roy Fox <email@example.com> suggests that without matzo meal, they aren't really potato pancakes (or more accurately then, latkes). It might be interesting to try, but I can't see it being necessary, except for Jewish people observing Pesach (to replace the flour). On which RisaG of Brooklyn, NY obseved that at least in NYC, a Jewish person wouldn't make latkes without matzo meal at any time.
In further conversation it turns out it that they are fluffier and lighter tasting with matzo meal instead of flour, so this could be a good tip. Further news updates as warranted.
Peel and coarsely grate the onion. Grate the potatoes and mix with the onion. Add the eggs, flour and salt and stir well together.
Heat a heavy frypan over medium/high heat, add the oil and spoon in about 4 tablespoons of the mixture. Pat it down as thick as a hotcake and when the edges are brown and crisp, flip it over and cook the other side. Eat them hot with apple sauce and/or sour cream.
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Brian Edmonds <firstname.lastname@example.org> October 19, 1998