The traditional recipe, very similar to what I use. I use less egg. The New Orleans Klezmer All-Stars perform a song titled “Not Too Eggy,” and for some reason, I’ve always took this as an admonishment not to turn latkes into potato omelets.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Potato Pancakes
3 large potatoes
1 small onion
2 eggs
1/2 cup sifted all purpose flour
3/4 tsp. salt
dash pepper
shortening for frying
Grate potatoes and onion, using medium grater, and mix. Add unbeaten eggs; stir until blended. Add flour, salt, pepper; mix well.
Put enough shortening in skillet to make about 1/2 inch when melted. When shortening is very hot, spoon in potato mixture. About 1/4 cup for each pancake makes a nice size. Pat lightly with a spoon to spread to desired thickness. Fry on both sides till golden brown. Makes 12 pancakes.