Potato Pancakes/ Latkes a La Cohen!

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   The secret to these crisp delights, is to use bread crumbs instead of flour as other recipes suggest!

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   Cut the washed,unpeeled potatoes into chunks.

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   Peel the onion (medium)and cut into chunks as well.

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   Mince the garlic.

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   Put this in batches through the shredding disk of a food processor(not too fine).

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   If you do not have a processor, use a blender but place one egg into the bottom first with each batch and pulse several times.

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   Empty contents into a large bowl and drain off some of the liquid.

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   Now stir in all the remaining ingredients except the oil.

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   The batter should be thick enough to hold its shape.

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    You may need to add extra bread crumbs.

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    Pour enough oil into a large skillet to about 1/8 inch deep.

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    Heat over medium high heat, about 350 degrees Fahrenheit.

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    Drop in the batter by heaping tablespoons (I like them larger).

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    Flatten them out a bit and cook until nice and brown on the underside, then flip and repeat.

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    You may need to add more oil as you proceed.

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    They should be crisp on the outside and soft but cooked on the inside.

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    I always cook one and taste it.

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    :-) Check if you want to add a little more salt.

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    Have your oven heated to 200 degrees Fahrenheit; line several loaf pans with double paper towels.

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    Stand the cooked pancakes in them on end and keep warm in the oven.

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    You should get 20 to 30 depending on size.

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    I allow at least 4 per person.

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    :-) Enjoy!

* Per serving · 4 servings · Values may vary.