Skip to main content

Potato Pancakes (Latkes)

I love potato pancakes. My mother made the best potato pancakes and when I lived in New York in the early to mid 80s, I refined by potato pancake making abilities! My children (especially one daughter in particular) could love and could live off potato pancakes. My husband now loves potato pancakes. So here, try our potato pancakes!

You can eat them alone, or with a meat (they go well with a brisket or a pork chop (for those that eat pork). They are good for breakfast, lunch, or dinner!

8 medium Idaho potatoes, peeled
1 sweet (Vidalia) onion
Lemon juice
1 c flour
1 c half and half (whole milk can be substituted)
2 eggs, slightly beaten
1 T baking powder (or matzo added to the flour)
2 T melted butter
Salt and pepper to taste

Grate potatoes using a food processor or the large-hole side of a hand grater. Chop onion into a size similar to the grated potato. Combine onion and potatoes. Sprinkle with lemon juice and let drain. Mix flour, half and half, eggs baking powder together. (if using Matzo, add the Matzo to the flour, before mixing in the egg and half and half). Squeeze any excess water from the potatoes and onions. Add the flour/egg mix to the potatoes. Add melted butter. Shape into 3-inch diameter patties, about 1 inch in thickness.

Heat oil in pan. There should be about 1/2 inch of oil in the pan. Make sure oil is hot. You can test by placing a small piece of the batter in the oil. If it sizzles, bubbles and crackles you are good to go. Make sure you remove the test piece. Place no more than four patties into the pan. Let them cook and brown completely on one side before turning. Do not play with them. Just let them be! You will notice that the patties are ready when you can see the potatoes along the side, becoming golden brown. Turn them over and allow them to cook thoroughly on the other side. Remember, you should only turn then ONE TIME!

Remove from pan and place onto a paper towel to drain. Before adding more patties to the oil, remove all pieces. If you keep in the pieces, it will affect the temperature of the oil. Repeat the process until all the patties are cooked.

Serve warm with sour cream and applesauce.


Popular posts from this blog

Chocolate Chip Reeses or Rollos Brownie thingys?

I have no idea what to call these, but oh my goodness are they easy and good.  This recipe comes to you via Pinterest.  I tried to trace it all the way back to its originator, but failed.  It just kept going.   So, I do not claim these as mine - although I have tweaked them and will try something new this weekend.  
As the picture indicates, these were done with premade cookie dough, Reese's Peanut Butter Cups and box brownie mix.  Thats the "easy" no frill recipe.   Here it is:
Preheat your oven to 350 degrees.  Spray the insides of a square all edges brownie pan with Pam spray.   Scoop out a heaping tablespoon of premade cookie dough and press into the bottom of each square.  Top the cookie dough with a Reeses Peanut Butter Cup placed upside down.  Then fill up the well with your favorite prepared brownie mix up to 3/4 full.   Bake in oven for 15-18 minutes.  Remove and cool slightly.
Here are some tips:  
You can use cupcake/muffin tins (either small or large) in r…

Chess Squares, Nieman Marcus Bars, Paula Deen and Gooey Butter Cake....The real origin

So, I saw this recipe on Pinterest a few weeks ago and thought, hmmm.  I need to try this! With my daughter's open heart surgery, starting my final year of school and then a few major work projects, the blog got lost in the shuffle for a bit. 

Last week however, I started on a cooking binge and the first thing on the clip board to try were these chess squares.  I read the blog that posted the recipe and realized they were reminiscent to her of another recipe.  I thought they sounded (and looked) like something I used to have at my grandmas.  So the sleuth in me kicked in, and a hunting I went, trying to find the progression on the variations of  this recipe and ultimately, the origins.

Searching for "Chess Squares" took me to Nieman Marcus Bars, which led me to the Nieman Marcus Website and their Butter Cake.

I then found the Paula Deen "Gooey Butter Cake recipe" - which is no different than all the other recipes for Chess Squares out there, but she called it…

Stuffed Cube Steak

The other day, I had a hankering for cube steak, but did not want Swiss Steak or
Chicken Fried Steak - my usual go to's.  I wanted to do something else with cube steak
and remembered I had bookmarked a recipe from Pinterest that involved cube steak, bacon
and goat cheese.  I tried it, we liked it, and it is now in the regular dinner rotation.
I also discovered that this recipe can be done on the grill and is quite tasty either
broiled or grilled.  You dont need a potato or rice dish with it.  A really nice salad
and some crusty bread with some homemade lemonade really makes this a great summer meal.
It is also very quick.  Just what we all want out of our summer dishes!

Stuffed Cube Steak

Serves 4

4 Cube steaks
salt and pepper to taste
4 oz cream cheese (or goat cheese) softened - very soft.
2 T coconut oil
1 small sweet onion (Vidalia or Maui) finely chopped
4 garlic cloves, crushed
2 c baby spinach - stems removed and coarsely chopped
6-8 slices sun dried tomatoes, julienned