I know — such a buzzkill that mom has to go ahead and add shredded vegetables to the latkes. But how else am I supposed to justify potato pancakes being the only thing on the dinner plate?
Simple Potato Latkes
Adapted from Faye Levy’s International Jewish Cookbook
Grate 3 large russet potatoes and 1 small onion in a food processer using the shredding disk. Drain in a colander and add to a large mixing bowl with 1 egg, 2 tablespoons flour, 1/2 teaspoon baking powder, a handful of shredded carrots and zucchini if your kids will stand for it (recipe still works if you omit), salt and pepper to taste. (I go heavy on salt.) Fry large dollops of the mix in vegetable oil (flattening with a spoon) for about 4 minutes a side and serve warm with sour cream and apple sauce.
PS: Lemony Snicket’s The Latke Who Couldn’t Stop Screaming: A read-aloud hit in Phoebe’s third-grade classroom yesterday.