Ingredients
2 lb potatoes, medium
2 medium onions, peeled
2 large eggs, well beaten
3 large tablespoons flour, cracker meal, po, tato flour or mat
2 tsp baking powder
Directions
1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours,
drain.
2. Using fine grating disk of food processor, or the finest side of a
four sided grater, grate potatoes into a medium bowl, grating the
onions with the potatoes as you work. (The juice prevents the
potatoes from darkening.)
3. Drain mixture through a large sieve set over a large bowl. Squeeze
handfuls of the potato/onion mixture over sieve, allowing liquid to
drain into the bowl. Let the liquid from the potatoes stand a few
minutes to allow starch sediment to collect in the bottom of the bowl.
4. Meanwhile, mix the potato/onion mixture with the eggs, flour,
baking powder, 1 teaspoon salt and dash of pepper. Add 1 tablespoon
more flour, if needed to thicken mixture to consistancy of cooked
cereal. Carefully pour or spoon off liquid from potatoes; add
sediment only to the potato-egg mixture, stirring till just blended.
5. Preheat oven to 250 degrees F. In a 12" skillet, over medium high
heat, heat 1/2" salad oil until hot but not smoking. Place heaping
tablespoons of the potato mixture in the hot oil; with back of fork,
flatten slightly. Fry about 5 pancakes at a time until golden,
turning once, 3 minutes in all. Remove pancakes with slotted spoon;
drain on paper towel lined baking sheet. Place in oven to keep warm
while frying remaining pancakes. If desired serve pancakes with
applesauce or sour cream.
Servings: 6 servings
Potato Pancakes (Latkes My Way) Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Pancake
The History of Recipes
We can track the history of meal recipes far back into antiquity, in fact as far into history as early Egypt, and potentially, even further back. Interesting though that is, these, ancient cookbooks were just very simple hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to historians is a series of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. During the time of the Roman Empire a man called Apicius created some scripts showing how to cook the recipes enjoyed by the Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius informs us how the cooks of his times were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks for example bay, rue and parsley. As our culinary historical trip moves on a few more years we have some books which were published in the fourteenth century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of food prepared for the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab countries, including parsley and basil. These new spices and herbs prompted an eruption in recipe publications, most of which are now in private collections. Over the following few hundred years, the upper-class families of Europe strove to serve up the most extravagent meals, and as a consequence, the best cooks and their recipe collections were much in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing the recipes of their peers. By the arrival of the 20th century, cooking books are greatly in demand mostly as a result of more people being able to read, people having increased free time and having more money. |
We hope you enjoy this Potato Pancakes (Latkes My Way) recipe.
