How to make it

  • I use this ratio for several recipes to use common ingredients..
  • One may use only one recipe if desired.
  • I usually make all 3 varieties and have some leftovers; which may be
  • reheated in the oven.
  • However fried foods taste best freshly made and when served immediately !
  • Into each of three mixing bowls place the flour, salt, pepper, baking
  • powder,and stir well.
  • Grate one very large onion and divide into the 3 bowls, using more onion for potato pancake batter.
  • For Potato pancakes peel and chop raw potatoes in food processor ( metal lade ) - or finely grate by hand. ( place peeled potatoes in ice cold water as you finish peeling them prior to grating/chopping)
  • Place grated potatoes in colander to drain off liquid.
  • Then place potatoes in clean kitchen towel and squeeze out excess water by hand ( you will be amazed how much more liquid is squeezed out ).
  • Place potatoes into bowl with batter ingredients and add 2 to 4 large
  • eggs, some fresh chopped or dried parsley to taste and mix well by hand to achieve thick batter consistency
  • For Zucchini pancakes: shred zucchini and press out excess liquid in colander.
  • Add to dry ingredients with 3 eggs, and mix well. Garlic is a nice
  • addition here.
  • For Sweet potatoes. Peel and finely chop/grate. There is really no excess liquid with raw sweet potatoes.
  • Add to flour mixture and add cinnamon to taste along with 3 eggs and mix well.
  • All recipes should have a thick batter consistency and so one may have to adjust the amount of flour & eggs etc to achieve that consistency.
  • Heat oil in a heavy duty skillet /electric fry pan ( at least one inch
  • deep ) to about 360F med high heat until oil is wavy and a drop of batter placed into oil will float to top and sizzle.
  • Too cold oil and fried foods get greasy and soggy , too hot, fried foods brown and don't cook through
  • Drop batter by heaping tablespoons/or level mixing spoons and spread out top with bottom of spoon.
  • Fry each side till golden brown several minutes each side and turn to other side frying till golden brown again; ideally turning each pancake over just one.
  • Drain on paper toweling, remove and place on serving platter.
  • Or keep warm in 200F oven until all are fried and ready to serve.
  • Serve with your favorite condiments.
  • Yield: for each type of pancake recipe: approximately 10 to 12 servings all depends how large they are when going into oil to fry.
  • Note: Leftover batters may be saved ,and baked into a kugel, in greased pan in 350F oven till golden
  • I often mix both the zucchini and potato batters for a kugel.
  • The sweet potato latkes( natural sugars in sweet potatoes ) may tend to burn more quickly when fried , more crisp and not as soft and puffy as the other recipes.
  • However, one may partially cook/micro the raw sweet potato then get a softer grate and have a softer texture latke.
  • These are great accompaniements to meat and poultry or as a vegetarian supper.

Reviews & Comments 3

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  • capedread 12 years ago
    trio of heavenly treats, thanks
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  • annieamie 12 years ago
    Sounds great to me! Thank you so much for a unique recipe idea!
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    " It was excellent "
    auntybea ate it and said...
    Love applesauce on potato cakes! These sound delicious! A "must try"!
    Was this review helpful? Yes Flag

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