Similar to latkes but without the addition of onion or chives.I prefer these without too much salt or pepper but flavouring is to personal taste. Like latkes they can equally be served with cream cheese or sour cream if required. Download a PDF of this recipe here.
4 thick slices smoked bacon or vegetarian bacon
5 or 6 medium large potatoes
1 large onion, finely grated
2 1/2 tbsp. all-purpose flour
2 eggs – lightly beaten
Salt & pepper to taste
Pinch of grated nutmeg (optional) – I use paprika
1 1/2 tbsp. minced fresh parsley
Vegetable oil for frying
Fry the bacon/vege-bacon until crisp.
Drain on paper towel.
Crumble and set aside.
Place potatoes in a large bowl of cold water.
As each is peeled, grate the potatoes and drain.
Add grated onion, flour, eggs, salt, pepper, nutmeg, parsley and bacon.
Mix well.Heat about 1 inch of vegetable oil in large skillet.
Drop the potato mixture into the hot oil with a large spoon strainer cup draining off excess liquid as you go.
Flatten each pancake with a spatula to make 5 inch patties and fry on both sides until crisp and golden brown.
Drain on paper towel and keep warm until all the pancakes have been cooked.