Inspired by the Christkindlmarket in Chicago, this potato pancake recipe was given to me by a dear friend’s father. Although this recipe is procured from the area known as the Czech Republic, its origin dates back to the Latke.
These European potato pleasures evoke the same sense of flavor and aroma as the pancakes from the German Market. The first time preparing these I was graced with the presence of the recipe’s author (my friend’s father). He royally entered the kitchen with his cane and perched himself on a stool like a throne. He had the air of one of the three wise men as he bellowed “Don’t forget the marjoram!” As if saying don’t screw these up! Potato pancakes can be enjoyed year-round for breakfast, lunch, dinner, or an appetizer.
This recipe makes a lot of pancakes! Yield is approximately 4 – 5 dozen. I prefer to cook these outside (weather permitting) on the side burner of a grill. This keeps the oil spatter and frying smell out of the house. If you don’t use all the batter at once you can store the remaining in the refrigerator for up to 2 days. The batter will turn brownish gray on top, simply stir before using.
These are best enjoyed hot off the skillet, but you can also reheat in the oven. Make sure to cover with foil when warming or they tend to get tough and/or chewy. You can microwave them for about 30 seconds as well.
In loving memory of John M. Satek
POTATO PANCAKES RECIPE
Ingredients
5 lbs of russet potatoes
1 large yellow or Vidalia onion
3 cloves garlic
4 Tbsp. chicken base (or vegetable base)
2 Tbsp marjoram, dried
4 eggs, beaten
2 cups all purpose flour
Salt & pepper
Vegetable oil for frying
Instructions
- Peel and Shred potatoes and onions in food processor using the reversible shredding disc (use the smaller of the two sides). Or grate by hand on a box grater (watch your fingers).
- Mince garlic and add to potato mixture.
- Mix in the chicken (or vegetable) base. My favorite is the brand Better Than Bouillon.
- Beat eggs together in separate small bowl and then add beaten eggs and marjoram to the potato mixture.
- Next, mix in the flour. Add flour as needed for consistency (the consistency should be thicker than traditional breakfast pancakes).
- Season with salt and pepper to taste.
- Heat vegetable oil in cast iron skillet. I was told that you must use lard in order to get the traditional flavor. However, I prefer vegetable oil. Drop a small amount of batter in skillet to see if oil is hot enough. Batter will sizzle and bubble when oil is ready.
- Use 2 oz. cookie scoop or ladle to drop batter into the oil. Flatten the batter once in the pan. I make a “test” pancake first to taste if any of the seasonings need adjustment. More garlic? More salt? More chicken base? This can be tailored to taste.
- Cook pancakes until the edges begin to brown, flip and cook until golden brown (approximately 2-3 minutes per side).
- Place finished pancakes on paper towel to soak up excess oil. Serve as is or with sour cream or applesauce.