Latkes (a PopPop recipe)

My Dad loved latkes.  He loved to eat them, he loved to make them, he loved to share them.  And so, I am sharing his recipe with you in hopes that you will love them too.  They are absolutely delicious!  Read the recipe through first since it's a little weird with reserving the potato water.  Making latkes takes a while so allow plenty of time.  I am not sure how many this makes but I will update it next time.  It's probably the right amount for a family of 4 (and you'll have a few leftovers to fry up with an egg for breakfast).

POTATO LATKES

NOTES

Use small shredding disc

Thinner latkes make crispier latkes

Keep warm in a 250 oven

You can make ahead and reheat at 375, 3 minutes per side

Frozen latkes 6 minutes per side.

Latkes are best fresh but can be kept warm in the oven for up to 1 hour. 

And you can never have enough salt. I like to add one carrot, grated, for color.

2 pounds large russet (baking) potatoes (about 4)

1 large onion (approx  a short cup)

2 tablespoons fresh lemon juice

1/2 cup all-purpose flour, or matzo meal

3 large eggs, lightly beaten

Oil for frying

RECIPE

Preheat the oven to 250°F with a rack in the upper third (to keep the latkes warm).

Coarsely grate potatoes and onion using a food processor fitted with a medium shredding disk. 

Add lemon juice and toss to coat. Soak the potatoes in ice water for 30 minutes (to prevent discoloration and to get the starch to solidify on the bottom of the bowl). 

Transfer potatoes to a kitchen towel, in batches, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. 

Keep the water in which the potatoes were soaking and allow it to rest for 10 minutes, leaving the starch to settle at the bottom of the bowl. 

Then, after carefully pouring the water out, you’re left with starch, which you then add to the potatoes. 

Stir in flour, eggs, and 1 1/4 teaspoons salt until just combined. 

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking. 

Fill a 1/4-cup measure halfway with latke mixture and carefully spoon it into the skillet, then flatten to 3 inches in diameter with a slotted spatula. 

Form 5 more latkes in skillet and fry until undersides are deep golden, 1 1/2 to 3 minutes. (If latkes brown too quickly, reduce heat to medium.) 

Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more. 

Transfer to paper towels to drain briefly, then transfer to a metal rack set in a baking pan and keep warm in the oven. 

Make more latkes.

Waffles and Pancakes and Oven Pancakes

I love to have waffles and pancakes in the freezer for easy weekday breakfasts.  This recipe is so versatile, easy, and sugar free.  It was originally my Dad's recipe from who knows where but I've made a few changes (he used all butter).  I use it often.  Today's version was with half ricotta, half lemon yogurt.  The lemon flavor was really faint, but we enjoyed it.  I might try it again but with lemon zest and ricotta.  I also like it with apples and cinnamon, but most of the family likes fruit free waffles and pancakes.

UPDATE: why stand at the stove, when you can make one giant pancake in the oven? I use a large sheet pan, 12 x 16 for this double recipe.  You could use the same sheet pan for a 1 1/2 recipe too, but if you make just a regular batch then you'll want a smaller pan.  Preheat your oven to 350-375. Line your baking sheet with parchment paper then grease the paper with a little butter or oil.  This isn't strictly necessary but it helps to crisp up the bottom a little. Pour in your batter and smooth it out.  Bake till lightly browned on the top and a knife comes out clean.

Basic Waffle and Pancake Batter
(this is a double recipe, you can easily half it, it makes 8 large waffles.  we usually make 4 large waffles and about a dozen small-ish pancakes)

8 T butter (that's one stick)
4 T coconut oil
2 cup sour cream, yogurt, or ricotta (ricotta makes them really light and fluffy)
4 eggs
1 1/2 cups white flour
1 1/2 cups whole wheat flour (we tried subbing in a half cup of almond flour and it was great!)
4 t baking powder
1 t baking soda
1 t salt
milk to thin (optional, it's a THICK batter though)

Melt butter and coconut oil in large bowl.  Add in the dairy, then the eggs, and then the rest of the ingredients.  Mix well.  Use for waffles or pancakes.