Nothing beats home-made latkes (potato pancakes).\u00a0 They are primarily potato and onion, but some people make them “mushy” with the potatoes and onion ground to a pulp.\u00a0 Others make them with the potatoes shredded like hash browns.\u00a0 Either way there’s a lot of prep on the day you make them.\u00a0<\/p>\n
This recipe was designed to accomplish two goals:\u00a0 Have the latkes pre-made so they could just be fried on the day you want to eat them, and to be able to make them in a deep fryer.\u00a0 Both goals are accomplished by freezing the latkes and frying them direct from the freezer.\u00a0<\/p>\n
This recipe uses the shredded potato approach and simplifies that by using frozen hash browns.\u00a0 You can, of course, shred your own potatoes.<\/p>\n
Ingredients 1 30 oz package of frozen hash browns In a small bowl beat the eggs, salt and pepper until well mixed.\u00a0\u00a0 Peel and grate the onion, either with a box grater or use the chopping blade on a food processor.\u00a0 Put the grated onion and it’s juice in a large mixing bowl.\u00a0 Pour in the bag of frozen hash browns (yes, still frozen).\u00a0 If they are frozen in a clump, beat the bag before opening to break them apart.\u00a0 Pour the egg mixture over the top and stir a few times.\u00a0 Sprinkle the potato starch over the top and stir thoroughly until everything is well combined and the potatoes are coated thoroughly.\u00a0\u00a0 Take about 1\/3 of the mixture and place in the food processor with the chopping blade.\u00a0 Pulse until you have a chunky mush.\u00a0 Return the mixture to the bowl with the rest of the potatoes and mix thoroughly.<\/p>\n Measure out about 1\/2 cup of the mixture onto a non-stick cookie sheet or sheet pan.\u00a0 Form this into a rough patty about 1\/2 inch thick.\u00a0 The potatoes will be loose and really not stick together like dough. \u00a0Repeat with the rest of the mixture.\u00a0 (This will take several cookie sheets.)\u00a0\u00a0 Put the cookie sheets in the freezer and freeze until they are frozen hard (several hours at least).\u00a0 Once the latkes are frozen, they will stay together.\u00a0 Lift them from the cookie sheets (by hand or with a spatula) and put them into a freezer bag and keep frozen until ready to use.<\/p>\n To use, remove from the freezer and fry while still frozen.\u00a0 You can either deep fry them\u00a0or shallow fry them in a frying pan until golden on both sides.<\/p>\n","protected":false},"excerpt":{"rendered":" Nothing beats home-made latkes (potato pancakes).\u00a0 They are primarily potato and onion, but some people make them “mushy” with the potatoes and onion ground to a pulp.\u00a0 Others make them with the potatoes shredded like hash browns.\u00a0 Either way there’s a lot of prep on the day you make them.\u00a0 This recipe was designed to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[151,152,150,153,154,148,149],"_links":{"self":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/77"}],"collection":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=77"}],"version-history":[{"count":6,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/77\/revisions"}],"predecessor-version":[{"id":89,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/77\/revisions\/89"}],"wp:attachment":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=77"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=77"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=77"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>(makes about 16 good sized latkes)<\/p>\n
\n2\u00a0medium to large onions
\n2 extra-large eggs
\n2 tsp sea salt
\n1\/2 tsp pepper
\n3 tbs potato starch<\/p>\n