One of the biggest hits of Chef’s Corner both this year and last were the potato latkes. I have been waiting to get my camera up and running so I could share the pictures with you. Apparently that is not happening any time soon, so here come the recipes, sans pictures. Pictures to (hopefully) follow! Follow our blog so you can get the updates!
- 4-5 medium russet potatoes (we used eastern potatoes because they were in season)
- 1 medium onion
- 2 eggs (or egg substitute)
- 1/2 cup flour (or GF flour)
- 1 1/2 tsp salt
- 1/2 tsp pepper
- oil for frying
Wash the potatoes well. Shred using a food processor or a box grater. Squeeze out as much moisture as possible using a clean dishtowel or cheesecloth. Meanwhile, mix all the other ingredients together. Add the shredded potatoes and mix well. Drop small spoonfuls into the hot oil. Turn when the bottoms are golden brown.
Serve with sour cream or apple sauce, though we had campers who liked both!
Our Super Choice campers made sweet potato latkes and also scallion pancakes. Some LOVED the sweet potato latkes, but other did not care for them at all.
Sweet Potato Latkes
Original recipe makes 8 latkes
· 2 sweet potatoes, peeled and shredded
· 2 eggs, lightly beaten
· 1 tablespoon brown sugar
· 2 tablespoons all-purpose flour
· 2 teaspoons ground cloves
· 2 teaspoons ground cinnamon
· 1/4 cup vegetable oil for frying
- Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
- In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
- Heat oil in large heavy skillet to 375 degrees F (190 degrees C). Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!
- 2 cups flour
- 2 eggs, beaten
- 1.5 cups water
- 1 bunch of scallions, halved and cut into 2-3 inch lengths
- 1 tsp salt
- Oil for cooking
- Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.
- Heat a saute pan over medium heat and coat with a thin layer of oil.
- Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).
- Cook for 3-4 minutes until set and golden brown on bottom.
- Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.
- Serve with soy or spicy dipping sauce.
Spicy Dipping Sauce
- 1/3 cup soy sauce
- 1/3 cup rice wine vinegar
- 1 Tbsp sesame oil
- 1 Tbsp chili pepper flakes (kochukaru)
- 1 Tbsp scallions, thinly sliced
- 1 tsp finely chopped garlic
What kind of pancakes do you make in your house? What do you serve them with? Share in the comments!
- Zesty Sweet Potato-Zucchini Latkes with Cilantro Lime Dip (dinebodyspirit.wordpress.com)
- Scallion Pancakes 葱油饼 (hungeristhebestchef.wordpress.com)