In the Kitchen/At the Grill's Super Bowl Party at Will's - 02/01/2009

Potato Pancakes in the Skillet

Potato Pancakes on the Plate

I know that I am going out of order, but I really wanted to post this blog before getting ready to head out the door.

Our friend, Will, is once again hosting another football-related party - this time, it's a double-header. From 3-5:30pm, our "In the Kitchen/At the Grill" group is having a "Super Bowl Tailgating Party", and the challenge is to make a food that is indigious to Pittsburgh. I decided to make Potato Pancakes, as it is the one food that I can make blindfolded and with one hand tied behind my back *lol* Potato Pancakes is also a side dish that is a staple of Jews all over the world, and who doesn't love a flattened one over a thick one?

The recipe that I am sharing with you is a combination of a recipe that I got from Ina Garten, as well as the recipe that my family has been making for years. Ina's is very close to my great-grandmother's, with the only exception being Ina using clarified butter, flour, and one extra onion and potato.

Here is the combined recipe:

Ingredients

4 large baking potatoes (2 pounds)

2 onions

2 extra-large eggs, lightly beaten

6 tablespoons flour

2 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

6 tablespoons clarified butter (see note)

1/2 cup apple sauce, creme fraiche, or sour cream

100 grams good caviar or salmon roe (less than 4 ounces)

Directions

1. Preheat oven to 200 degrees, and line a baking sheet with either paper towels or parchment paper.
2. In a food processor, grate the potatoes and onions. Place them in a colander lined with cheesecloth or kitchen towel and squeeze out as much liquid as possible.
3. Combine the potatoes and onions in a bowl with the egg, flour, salt, and pepper. Mix well.
4. Melt 2 tablespoons of clarified butter in a skillet.
5. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 3-4 minutes. Turn, flatten again, and cook for another 3-4 minutes, until crisp on both sides and golden brown.
6. Serve the pancakes hot from the skillet with either applesauce or sour cream, or keep warm in the 200 degree oven until you are ready to serve them.
7. If you want to “jazz” up the potato latkes, add a dollop of creme fraiche and a teaspoon of caviar.
8. Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.

Enjoy and bon appetit!

Chef Susan