Potato pancakes
Traditional potato pancakes are a great comfort food. Serve with applesauce and sour cream for a light dinner or with shrimp.
Potatoes are a good source of fiber, which can help you lose weight by keeping you full for longer. Fiber can help prevent heart disease by keeping cholesterol and blood sugar levels under control. Potatoes are also packed with disease-preventing antioxidants and vitamins that help your body function properly.
The iron, phosphorous, calcium, magnesium and zinc in potatoes help the body build and maintain bone structure and strength.
Iron and zinc play an important role in the production and maturation of collagen.
Both phosphorous and calcium are important in bone structure, but it is necessary to balance these two minerals for proper bone mineralization.
Too much phosphorous and too little calcium can lead to bone loss and osteoporosis.
We’re excited to share another great recipe from Natalie’s family today – Grandma’s Potato Latex Recipe!
They were Polish, and she called them simply potato pancakes or sometimes “politskis”. We call it delicious! Fried to the perfect golden brown, with just the right hit of onions, it’s a simple dessert that can be made again and again.
Serving them with applesauce and sour cream is the most classic option, but Grandma Blanche served them with cottage cheese, so we always include it in our potato spread, too.Onions, flour, salt, pepper, and eggs in bowls on the counter to make homemade latkes.Eggs, flour, salt and pepper in a mixing bowl
INGREDIENTS
●1 medium onion, peeled
●4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
●2 large eggs
●2 tablespoons all-purpose flour
●6 tablespoons vegetable oil
●6 tablespoons unsalted butter
●Applesauce and/or sour cream, for serving
PREPARATION
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture.
Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.
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