Latkes (potato pancakes)

Rudolf Diesel had a dream. When the German inventor and Utopian idealist demonstrated his new engine at the 1900 Paris World Exposition, it ran not on petroleum, but on peanut oil.  In the perfect world, Diesel believed, renewable biofuels like peanut oil could power farm machinery and automobiles. In our imperfect world, my car still drinks gasoline, but peanut oil powers my frying. Most American peanut oils are mild-flavored, whereas Chinese peanut oil, less heavily refined, has a nuttier flavor. It's valued in Asian cooking for its high smoke point. (Smoke point is the temperature to which an oil can be heated before it begins to smoke and discolor, which means the oil is decomposing.) 

Peanut oil's smoke point is 450°F, compared to extra-virgin olive oil (405°F), canola oil (400°F), and butter (350°F). If you are allergic to peanuts, you can substitute another high-smoke-point oil -- canola, grapeseed or rice bran -- for most recipes.

Latkes (potato pancakes) {vegetarian}

From the pantry, you'll need: onion, eggs, all-purpose unbleached flour, kosher salt, thyme.

Serves 6; can be multiplied.

Ingredients

2 very large or 3 medium russet potatoes

1 small onion

2 large eggs

1 tsp salt

1/3 cup all-purpose unbleached flour

1 tsp dried thyme leaf

1/2 tsp fresh black pepper

Peanut oil for frying

Directions

1. Prepare a large mixing bowl by spreading a clean dish towel inside.
2. Peel the potatoes and onion, and cut into chunks that can fit through the feed tube of a food processor. With the processor fitted with the shredding blade, pass the potato and onion chunks through until everything is shredded. Dump the shredded potato mixture into the clean dish towel, and squeeze until you've gotten all of the liquid out that you can.
3. Remove the shredding disk and insert the metal blade in your processor. Add the potato mixture back into the processor, and pulse 10 times to chop slightly without pulverizing your potatoes. Remove from the processor into a large mixing bowl.
4. Add peanut oil to a large frying pan, to a depth of 1/4 inch. Preheat the pan over medium-low heat while you finish making the latke mixture.
5. Read Full Recipes >> www.theperfectpantry.com

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