Latkes are one of Greg’s signature dishes. Use a well seasoned iron skillet for best results.
1 t salt
1/4 t pepper
1/4 c flour (whole wheat pastry if you have it)
1 t baking powder
canola oil for frying
Scrub the potatoes and grate without peeling – use a hand grater, on the side that looks like pencil points pushed through the metal. It’s a lot of work but worth it because the texture is key to good potato pancakes. Grate in the onion, using the same part of the grater. Add the beaten egg, salt and pepper, then mix in the flour and baking powder. The mixture should be about the consistency of applesauce; firm enough to make nice heaping spoonfuls but not stiff or dry. Add a touch more water or flour if needed.
Heat oil about 1/4 inch deep in an iron frying pan. When hot, drop in batter by the heaping tablespoon, making 3 or 4 at a time. Don’t crowd them! Fry until brown and crispy then turn and fry the other side. Place on a brown paper bag to drain. Serve as soon as they are all done, with sour cream and applesauce.
Cabbagetown page 192