Potatoes > Side Dishes > Jewish Recipes > Latkes >
Latkes
Potato Pancakes
2-1/2 LBS potatoes, unpeeled
5 TBS olive oil
1 onion, chopped
1 large carrot, chopped fine
1 C frozen peas
Salt & black pepper to taste
1 tsp. curry powder
1/4 tsp. cayenne pepper
4 eggs, beaten
Place potatoes in a large cooking pot with salted water. Bring to a boil; cover and simmer over low heat for about thirty minutes, or until potatoes are tender. Drain and allow to cool before handling. If preferred, potatoes can be cooked in a microwave to desired tenderness. Heat two tablespoons of olive oil in a non-stick skillet. Add onions and chopped carrot; sauté over medium-low heat, stirring often, for about ten minutes or until tender. Peel potatoes and cut into pieces; place in a large bowl and mash with potato masher. Add onion mixture and frozen peas. Season with salt, black pepper, curry powder and cayenne pepper. Stir in beaten eggs. Add three tablespoons of olive oil to skillet over medium heat. Add potato mixture. Cover and cook for about ten minutes, or until the bottom of potato mixture browns. Flip with a spatula and brown other side. Serve.
Note: Halve potato mixture before frying to make two cakes instead of one. Potato cakes are typically served at bar mitzvahs, or during Shabbat and other holidays.
Suggestions: Serve as a side dish with chicken or fish.
*Latkes image (C) Clemens Pfeiffer (2005). Used under Wikipedia Creative Commons Attribution-Share Alike 2.0 Austria, a freely licensed media file repository.
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