4-17: Crispy Potato Pancakes

4-17: Crispy Potato Pancakes is one of the last recipes I cooked in the kitchen with the blue tile counters and yellow walls–-our travels have taken us elsewhere. However, even though the backgrounds will change, the project lives on.

4-17 Crispy Potato Pancakes
These are essentially latkes. Very delicious latkes, I may add. If you have a food processor, these are a breeze.

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I don’t know if my mom ever made these. I’ve made latkes before, but usually from the boxed mix you can buy around Passover or most anytime these days.

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Ingredients. Only substitution is half-and-half for milk–didn’t make much of a difference, other than maybe making the pancakes a bit thicker. Used chicken fat for oil, since I needed to use it up.

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Funky shot of me adding the salt.

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It’s basically pancake batter with grated potatoes and salt thrown in–like hash brown pancakes.

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Food processor + grater blade = much less work for all involved. Except maybe the processor.

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Potatoes before…

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…and potatoes after. Good idea to squeeze the water out, they’ll get soggy and discolored if you don’t–especially if you don’t make them right away.

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My batter was a bit more liquidy than I would have liked…a lot of the liquid was left over after I used up the potato part. I may have gone heavier on the potatoes though with each cake–I wanted more potato and less pancake.

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Cooking in the pan. The batter spread out from the potato, but it came out okay. Maybe not the prettiest, but it was still yummy.

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Finished product, cooling/draining on the rack.

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With a bit of sriracha on top–-sriracha on potato anything is one of my favorites. These are super easy and really good–-having a food processor makes this a snap.

Grade: A

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