A favorite in many European countries, Potato pancakes, draniki, deruny, latkas, raggmunk or boxties are shallow-fried pancakes of grated or ground potato, matza meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning.

Ingredients:

• 4 medium russet potatoes
• 1 medium onion
• 2 eggs
• matzo meal
• salt and pepper to taste
• vegetable oil for frying
• sour cream
• applesauce

Directions:

1. Peel and finely grate the potatoes and the onion together.
2. Place in cheesecloth or a towel and squeeze to remove most of the liquid.
3. Transfer the potato and onion mixture to a bowl.
4. Mix in the 2 eggs with about 2 tbsp of matzo meal to bind.
5. In a frying pan put just enough oil to cover the bottom of the pan and get very hot.
6. Use approximately 1 1/2 tablespoons of the potato mixture for each latke and drop in hot oil (you can
   make them mounds but we flatten them as we like them crispy).
7. Fry till golden brown on each side.
8. ·Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.

Latkes are traditionally served with apple sauce and sour cream.

Serves:  8-10

Tastes of Germany – VPWL October 2014