Almost Classic Potato Pancakes
Makes 2-4 dozen, depending on size
4 medium red-skinned potatoes, peeled
1 small onion, finely grated
1/3 cup water
1 package dry potato pancake mix, such as Carmel
1/8 teaspoon pepper or to taste
Vegetable oil for frying
The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok.
Using a hand shredder (best) or food processor fitted with a medium disc, shred potatoes. In a large bowl, blend shredded potatoes, potato pancake mix, grated onion, water, eggs, and pepper.
Place newspaper on work surface (near frying area) and cover with a few paper towels. In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350 F. or 375 F. (depending on how fast you want the pancakes to cook).
Drop potato batter by teaspoons (for small ones) or soup spoonfuls in smal dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook quickly.
Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250 F. until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.
Ok – these are not too classic but are they good! This recipe combines the best of homemade latkes with a package of dry potato pancake mix for a double-potato flavor in an especially crisp little pancake. What's nice about these is they don't spatter when they hit the hot oil, they stay white inside, don't have any of that starchy, yucky potato water to drain, (no turning dark black as raw potatoes alone do) they fry up faster, and end up a beautiful golden color. These are gorgeous – photo opt, potato latkes. Serve with apple sauce or sour cream.