Recipe

A Trio Of Pancakes Or Latkes Recipe

	Midgelet / All my dishes 1 year, 7 months ago Gold potatoes , sweet potatoes and zucchini individually make great pancakes. Serve with sour cream, applesauce or maple syrup and yes mango chutney! Prep:20m Cook:10m Servings:12	Midgelet
	potato pancakes latkes vegetarian

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Ingredients

Basic Mix For One recipe ( repeat x 3 ) but see notes for all 3 kinds of pancakes:

Approximately 1/2 cup flour

1/2 tsp salt or to taste

fresh grated black pepper to taste

1/2 tsp baking powder

1 very large onion finely grated ( divided , larger amount goes for potato ancake recipe )

minced fresh garlic ( optional ) esp. nice in zucchini recipe

1 Tbs fresh chopped or dried parsley for potato pancake recipe

1/2 tsp cinnamon for sweet potato recipe

2 to 4 large eggs

Vegetables:

6 medium Yukon Gold potatoes ( or yellow potatoes ) fine chopped/ grated

1 medium zucchini shredded skin on

1 medium sweet potato, peeled and finely chopped or fine shredded or fine grated

Oil to fry ( example canola -not olive )

Accompany with: applesauce, sour cream, maple syrup, mango chutney etc.

Directions

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.

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