Potato pancakes are another dish that you can get creative with. As I mentioned in a previous article they are a good way to use up leftover mashed potatoes. You can try making them from sweet potatoes, or you can add a variety of vegetables to them, try adding scallions, cabbage, zucchini, carrots, mushrooms or cauliflower. You can add fruit to them like blueberries or apples or you can even add cheese to them! You can top them with sour cream, caviar, salmon, applesauce, cheese, guacamole, salsa or powdered sugar. Just decide if you want sweet or savory and go for it!
1 onion, chopped fine
3 Tbl flour or matzo meal
1 tsp salt
1 tsp parsley
2 Tbl olive oil
Grate potatoes either with a food grater or in a food processor. Put grated potatoes in a large collander or sieve, rinse with cold water, drain and squeeze as much liquid out as you can. Beat the eggs, salt and parsley together, mix with potatoes, onions and flour. Heat olive oil in a large skillet over medium heat. Make each pancake from about a ¼ c of mixture dropped into the skillet, flatten slightly, lower heat and fry until one side is browned, turn over and fry until the other side is brown. Serve hot.
* You can also use left over mashed potatoes – adjust other ingredients accordingly. I usually use whatever potatoes I have left, ¼ – ½ chopped onion, 1 egg, a little parsley and enough flour to hold them together.
Latkes can be made in advance and frozen. Heat in a 300 degree oven on a cookie sheet until heated throughout. If you decide to try adding any of the ingredients mentioned above, make sure that you chop or grate them as well or the pancakes will fall apart.
If you enjoyed this article or this blog – click on the “Subscribe” link below.