A trio of Pancakes or Latkes Recipe

How to make it

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• 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.