Potato pancakes were a favorite of mine growing up. My Oma (Grandma) would make them from scratch, served with great dollops of sour cream. Mmmmmm… To this day, latkes are one of the few ways I actually enjoy eating potatoes. Without further ado, here’s my oma’s old-country recipe with a few baby-friendly adaptations.
Serves 2 adults and 1 hungry baby
- 3 cups shredded potatoes (I used baby new potatoes because that’s what I had – their skins are so tender that I didn’t even have to peel them. Score! Sweet potatoes would also be divine)
- 2 medium apples, peeled and shredded
- 1/2 a leek, chopped (or shred a medium onion if leeks aren’t in season)
- 2-3 heaping tablespoons unbleached all-purpose flour
- 1 egg, lightly beaten
- fresh cracked pepper to taste
- salt to taste (optional)
Bean Dip Ingredients
- 1 x 400 ml (14 oz) can of white beans (I used great north), rinsed and drained
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- Zest from 1/2 a lemon
- Juice from 1 medium lemon
- 3 tablespoons fresh chopped dill
- Fresh cracked pepper to taste
- Salt to taste (optional)
- Shred your potatoes and apples into a colander. Place the colander in the sink and allow excess liquid to drain. Meanwhile, place all bean dip ingredients into a food processor and process until smooth and creamy. Set aside.
- Heat a large non-stick skillet over medium-high heat. Choose one that has a lid. Next, firmly press shredded potato and apple into the bottom of the colander to drain excess liquid. Transfer to a large mixing bowl then add leeks and toss with 2 tablespoons flour, cracked pepper and salt (if using). Mix in the beaten egg and add an extra tablespoon of flour if your mixture is too wet.
- Form potato mixture into 5-6 small pancakes at a time and place in skillet. Cover pan and cook 3-4 minutes each side, or until outsides are slightly browned and crispy.
- Serve nice and warm with plenty of white bean dip. Yum.
Paige devoured these. Okay, so did my husband and I. In a perfect world I would have served these with roasted fall veggies but I didn’t have time to fire up the oven so steamed broccoli it was. In all this meal took 30 minutes to throw together; it was delicious, nutritious and easy.
This meal, served with broccoli as we had it, contains iron with tons of vitamin C to help with it’s absorption. It’s also a good source of dietary fiber and protein plus you’ll get some healthy B vitamins.