Potato pancake

1 baking or russet potato grated about 1 1/2 cups
1 onion or 1/4 cup
1/4 cup flour
1 tsp baking powder
1/2 to 3/4 tsp salt
1/4 tsp or more black pepper
1 egg lightly beaten
oil to fry
fried egg optional to serve
hot sauce or ketchup optional to serve
chives or coriander leaves to garnish

To make the latke use a grater or food processor and shred the potato and onion*.  Then put the shredded mixture into a clean cloth or cheesecloth and squeeze to remove the water.
*Instead of grating the onion can add chopped onion to the flour mixture.

Mix the flour, baking powder, salt, pepper, egg and the mixture until everything is well coated.
Heat a cast-iron skillet and put about a tbsp of oil then put about 1 1/2 to 2 tbsp mixture.  The amount of mixture that is put depends on the size of the pan, how thick or thin you prefer the pancakes.  Use the back of the spoon and make a round shape.  Cook the latke in medium high heat for about 4 to 5 minutes until the edges are golden brown, then flip and cook the other side for another 4 minutes or more.   Reduce the heat if the potato pancakes are becoming brown too fast.
Repeat until the mixture is finished.  I served it hot, topped with fried egg and garnished with coriander leaves and hot sauce.
If you are make a batch a head of time, warm the latkes in 300F oven for about 5 minutes.  We can also keep the latkes warm in a preheated baking tray in the oven to serve it hot.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First