This is a recipe sent to me from my mom.
- 2 lbs. russet potatoes ( about 4 large potatoes), peeled
- 1/2 medium onion
- 2 Granny Smith apples, peeled and cored
- 2 large eggs, beaten
- 1/2 cup buttermilk pancake mix
- 2 tsp kosher salt
- 1/2 tsp white pepper
- vegetable oil for frying
Grate potatoes, apples and onion in a food processor, using the shredder blade. remove mixture to a large strainer. In batches, squeeze handfuls of the potato mixture to remove any liquid and place the mixture in a large mixing bowl.
Fold in the beaten eggs, pancake mix, salt and pepper and mix well by hand. Toss to coat the mixture well.
In a cast iron skillet or electric fry pan, heat about 1 inch of oil on medium to medium high heat.
Form latkes by hand, about 3 inched in diameter, and slide gently into the hot oil. Be sure not to crowd the pan with too many latkes at one time. Cook for 5 to 7 minutes or until golden brown on the bottom side. Using 2 forks, gently turn the latkes over and continue cooking for another 5 minutes or until lightly golden.
Drain latkes on paper towels or grocery bags and serve hot with sour cream, creme fresh and/or applesauce.
Note: If you are cooking latkes, freezing them and reheating later, here are a few tips:
- Cool completely before boxing for the freezer
- Line a box with wax paper
- Place latkes in their side, not flat, this will keep them from tasting greasy when reheated.
- Under cook your latkes just a bit. If you cook them too much they will burn when reheated.
- When reheating, place frozen latkes on a cookie sheet in a preheated 400 degree F oven. Bake from 10 to 12 minutes or until bubbly and heated through.
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