In 2nd grade, I can remember having a pen pal and thinking how amazingly special it was to connect with a little girl in Russia who was living a polar opposite life (but probably had the beginning of a mustache like me). Nearly 30 years later (minus 7. You do the math), perhaps it was my tale of burnt toast and hot firemen that sparked (no pun intended) the attention of Stacie Billis of One Hungry Mama … But alas, I think I have a new pen pal again. Though we live on opposite coasts, I’m not so sure our lives are polar opposite (though I’m certain she knows how where blades go in a Cuisinart… but more on that later). Our biggest common denominator? The desire to create food memories for our children… The desire create new family traditions, especially during the holidays…
One Hungry Mama’s Latkes
about 16 pancakes
· pat of butter
· 1/4 c matzo meal or plain breadcrumbs
· 2 lbs russet potatoes (about 4 large), shredded with the large wholes of a box grater or the shredder attachment of your food processor
· 1 onion, grated in the same way as the potatoes
· 1 12 tsp salt
· 1/4 tsp pepper
· 1 tsp ground mustard
· 2 eggs
· veg oil for frying
1. Melt the butter in a small skillet. Add the matzo meal or breadcrumbs and toast until they turn golden brown.
2. In the meantime, roll the potatoes in a kitchen towel (I find that terry cloth works best) and squeeze out as much water as possible.
3. Combine toasted breadcrumbs, potatoes, onions, salt, pepper, mustard and eggs in a bowl. Mix well. This is your “batter.”
4. Heat oil a large pan. You want it to come up the sides just about 1/4″–it should be enough to coat the entire bottom and then some. Add about a palmful of batter to the oil, flattening a bit. Repeat. Be sure not to overcrowd; depending on the size of your pan, you’ll fit anywhere from 4-6 pancakes in a batch. Allow one side to brown before flipping each pancake over. Brown the other side and move cooked through pancake from the pan to a plate covered with paper towels to drain. Serve hot. I like serving these with homemade apple sauce (I make it right in the slow cooker) and sour cream.