Name: Potato Pancakes (Latkes)
Ingredients: 3 large potatoes (about 4 cups worth, grated); about 2-3 cups other vegetables, grated (see Q&A notes); 3 eggs; 2 Tbs. flour (see Q&A notes); 1 medium onion; 1 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase); oil for frying (refined coconut oil is excellent)

Ingredients

Units Scale

3 large potatoes (about 4 cups worth, grated)
about 2–3 cups other vegetables, grated (see Q&A notes)
3 eggs
2 Tbs. flour (see Q&A notes)
1 medium onion
1 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
oil for frying (refined coconut oil is excellent)

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Instructions

Wash, peel (optional) and grate the raw potatoes. Salt the gratings and allow to sit for 10-60 minutes (depending on how long you have before the meal), then drain the excess water that accumulates at the bottom of the bowl. If you’re hurrying and must skip this step entirely, the pancakes will survive.
Grate or finely chop onion and add to potatoes, along with any other veggies you’re using. (Grate = lots of crying; finely chop = only a few tears. Another reason I like the food processor to do the job for me. Use the regular blade to chop onions.)
Beat eggs well and add to the bowl (or just beat on top and then mix in).
Add salt and flour. Mix well.
Heat oil in frying pan or electric griddle at about 350F.
Spoon potato mixture into hot oil and flatten with spoon or spatula to create 3-4” circles:
Add a spoonful of the liquid that collects at the bottom of the mixing bowl right in the center. It’s mostly egg and will remind you of a fried egg around the edges of the pancake:
This helps to hold everything together nicely so you don’t end up just making veggie hashbrowns. Flip when the underside is golden brown, about 2 minutes. The second side won’t cook quite as evenly brown, but when it starts looking like toasty hashbrowns, they’re done (about 3-5 minutes).
Remove to a plate; drain with paper towel if necessary:
Traditional toppings include sour cream or applesauce, but they’re also good with real maple syrup, homemade yogurt in place of the sour cream, or even ketchup. My son uses 3 of the 4, which makes my husband cringe, but hey – to each his own toppings as long as they’re eating their vegetables!

Notes

I highly recommend using a food processor with a grater attachment to make this a 30-minute meal. It’s possible to use a hand grater, but you’ll get tired of it quickly, especially if you have a large enough family for a double batch.