Ingredients
6 medium russet potatoes (white will do in a, pinch)
1 salt
1 small onion, diced
2 eggs
1/3 cup flour
1 salt & pepper to taste
1 oil
Directions
Peel and grate the potatoes into a large bowl. Fill the large bowl
with cold water. Let the potatoes soak for 10-15 minutes, swishing
them occasionally. Drain. Refill with cold, salted water (not too
much, and you don't need the salt if you are sodium-restricted). Soak
for another 5-10 minutes. Drain in a colander. Drain a long time.
Press them out, wait, and press more. Toss them around. Press some
more (you get the picture).
Put the potatoes in the bowl with the diced onion, the eggs and the
flour, mix together, and salt & pepper to taste.
Heat about 1/4" of oil in a large skillet or electric frying pan to
around 350F. Spoon about 1/2 c. of the potato mixture into the hot
oil, spreading it out with the back of a pancake turner. Cook until
brown on the bottom (3-4 minutes?); turn and cook until golden brown.
Drain on paper towels.
Enjoy!
Gary -- Gary L Hewitt glhewitt@phoenix.princeton.edu
Servings: 4 servings
Potato Pancakes Or Latkes Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Pancake
The History of Recipes
It is possible to track the history of `recipes` back into the far past, certainly as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, generally, these old recipes were just very basic hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered so far, according to academics are some clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later on, in The time of the roman empire 25BC a man called Apicius created a few documents describing recipes cooked by the Romans. In his publication, he describes how the meals were separated into appetizers, entrees and afters, something we still use today. Additionally, he tells us how the ancient Romans made use of many different herbs and spices, including a few that will be familiar to modern chefs for example bay, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including spices like coriander, parsley, and basil. These new spices and herbs led to a surge in cookery books, most of which are kept safe in academic collections. For the decades that followed, the rich families of Wesstern Europe competed with each other to lay on the most exotic meals, and because of this the best chefs and their recipes were at a premium. Even so, it was during the 1800s the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes of the day. The arrival of television brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Potato Pancakes Or Latkes recipe.
