So I recently started having a rather peculiar potato craving (and no, I’m not pregnant!) that I acquired from surfing Pinterest recipes while taking care of the baby (usually while holding up her syringe of milk; she’s currently on a nasal-gastric tube only feed.)
Anyway, I ran across a recipe for latkes that struck me as super easy, even though I don’t have a cheesecloth to squeeze the shredded potatoes with. I figured I could use the food processor to make my life easier too, so I’ve been wanting to try make this since I saw the recipe for the things about a month ago.
So the other day, I found myself with time to try it; Jaenelle was having a very comfortable sleep in her cot in my work area, and I didn’t think this would take much time to prep and would make a nice side dish with the honey mustard chicken bake I was doing. I had plenty I thought… and ended up with a couple of unexpected but welcome dinner guests, who gave me a big thumbs up and rave reviews about the meal.
I made these with a bit more flour than I should’ve, but they turned out wonderfully – more like a latke-fritter than a proper latke, and still yummy and filling. Next time I’ll use less flour and egg. The onions, which were pre-diced and frozen, ended up meltingly soft and sweet with the potato shreds. Yuuuuum~
I wonder if one could make these as just onion pancakes. =9
- 3-4 large potatoes peeled and cut into long quarters
- 1/2 cup all-purpose flour
- 1-2 tbsp seasoned salt (or plain salt and pepper)
- 2 eggs scrambled
- 1 large onion peeled and cut to strips
- oil or butter for frying
- Using food processor, shred potatoes. Pour shredded potatoes and onions into a collander lined with a cheesecloth.
- Gather up cheesecloth around the potatoes and onions and squeeze out as much liquid as you can. Put into a mixing bowl.
- Add the seasoned salt to the eggs and beat, then pour over the potatoes and onions. Stir in.
- Gently fold in the flour until well mixed.
- Pour some oil into a large frying pan. Heat oil on medium heat, and drop in carefully a spoon of potato mixture, flattening slightly. Fry until golden brown, then flip over with a spatula. Remove from pan onto a baking tray lined with paper towels when the other side is golden brown too.
- Serve with sour cream and chives, or use as a side dish / hash brown replacement.