A Trio of Latkes

submitted by butterflydog

Basic Mix For One recipe

Approximately 1/2 cup flour( could be matzoth meal instead )
1/2 tsp salt or to taste
fresh grated black pepper to taste
1/2 tsp baking powder
1 very large onion finely grated ( divided , larger amount goes for potato
pancake recipe ) minced fresh garlic ( optional ) esp. nice in zucchini
recipe
1 Tbsp fresh chopped or dried parsley for potato pancake recipe
1/2 tsp cinnamon for sweet potato recipe
2 to 4 large eggs

Vegetables:
6 medium Yukon Gold potatoes ( or yellow potatoes ) fine chopped/ grated
1 medium zucchini shredded skin on
1 medium sweet potato, peeled and finely chopped or fine shredded or fine
grated Oil to fry
Accompany with: applesauce, sour cream, maple syrup, mango chutney etc.

I made this ratio for a latke party. One may use only one recipe if
desired. I made all 3 varieties and had 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 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
blade ) - or finely grate by hand. ( place peeled potatoes in ice cold
water as you finish peeling them ) 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 is squeezed out ).
Place potatoes into bowl with batter ingredients and add 2 to 3 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 ( 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 fry 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.

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