Since times are tight right now this simple recipe can fill the family and not break the piggy bank. Potato pancakes are also traditionally made during Hanukkah. These pancakes are called latkes or latkas. They are enjoyed by all and can be prepared for breakfast, lunch or dinner.
- 3-4 large peeled and grated potatoes
- 1 ½ cups of vegetable or canola oil
- ¼ cup of Cream of Wheat
- 1 ½ cups of peeled and grated onions
- 1 egg
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
- 1 teaspoon parsley flakes
- 1 teaspoon of fresh lemon juice
- 2 tablespoons of bread flour
- 2 egg yolks
- Preheat oven to 375’. Place the following ingredients in a large mixing bowl: potatoes, onions and fresh lemon. After you toss the potatoes and onions in the lemon juice transfer them into a colander or strainer and set aside. Be sure to cover the colander.
- In the same mixing bowl add the egg yolks and eggs and using a mixer beat till mixed. Then add the flour, salt, pepper, nutmeg, Cream of Wheat and parsley. Mix thoroughly.
- Once the batter mixture is complete add the potatoes and make sure you stir until they are all incorporated.
- In a large frying pan add the oil and make sure it is hot. Then pour the pancake mixture into the oil as you would ordinary pancakes except these are in oil and not on a griddle pan.
- Cook until they are lightly browned on one side before flipping them over to cook the other side. Use a spatula to press down on the potato pancakes to make sure they will cook all the way through.
- Then place the fried and lightly browned potato pancakes on a cookie sheet and bake until the pancakes are crisp and a golden brown color.
- Garnish top of potato pancake platter with parsley or celery leaves
- Top pancakes with sour cream