My family calls these latke's or potato pancakes, its a base recipe that is fantastic. I do use a bit less flour and I make sure that as much liquid from the grated/shredded potatoes is squeezed out (put shreds/grated potato in colander press down with papertowel, mix it up do it again - a few times) this helps for a firmer latke where you can use less flour - in my opinion too much flour can ruin these.
1/4 cup is about right, but you have to judge the potatoes you use, some are "wetter" than others and I generally use less than a 1/4 cup. and now for the best part.. You can jazz these up in so many ways!! Add hot sauce for a spicy mix to the egg, italian or ranch dry seasoning w/ the flour. Taco seasoning.. the list is endless! another little tip, if you, as I do, occasionally try not to fry everything in sight for health, you can do these in the oven, but I suggest first microwaving the potato shreds for just a couple of minutes, then mix everything when the shreds have cooled. Form the patties (not too thick or thin) spray with butter flavored cooking spray,and then pop into the oven. If you're worried about trying in the oven- test a few while you're frying so you can judge temp/thickness etc. for added pizzazz... put a slice of your fav. cheese on top when they're nearly done. We've tried all these variations regularly - and this is a GREAT Recipe.
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My family calls these latke's or potato pancakes, its a base recipe that is fantastic. I do...