Potato Pancakes (Latkes)

This recipe is a staple in our house. Growing up, potato pancakes were a treat to look forward to, usually slathered in apple sauce and a dash of cinnamon.

The recipe:

The 'batter'

Grate and drain 3 medium raw potatoes
Add:
 1 tbsp. flour (we left this out and went gluten free)
1 tbsp. cream or sour cream (we also left this out)
1 egg (we used 3)
1 tsp. salt
Grated onion (we used one small chopped onion)

(We also added some ground black pepper)

Crispy edges...oh yes.

Cooking in the cast iron.

Cook in a hot skillet (cast iron always preferable) over medium/low heat. You can use any kind of cooking oil--I always use coconut, which can withstand high temperatures. Cook until edges are getting firm (check to see if it's getting brown under the edge with a metal spatula if unsure), then flip and cook until both sides are golden brown and edges are crispy (see above).

Top with applesauce, cranberry sauce, or sour cream.

These are a winter staple in our house. They are always delicious, though I don't love them without applesauce. My son didn't want to eat them more than once in a summer. Usually I wouldn't call that a success, but since I love them so much and they turned out perfect, I'm going to say they are winners. Make this recipe if you've never had latkes. If you want to go gluten-free, use the notes I put on the recipe.