Potato Latkes
Judy
ingredients
- 4 large potatoes(about 1 1/4 lbs), peeled
- 1 medium onion(about 1/2 lb)
- 1 Tbls chopped fresh parsley
- 1 large egg
- 1 tsp salt
- 1/4 teaspoon pepper
- 2 Tbls flour
- 1/2 tsp baking powder
- 1/2 cup vegetable oil for frying
- applesauce, sour cream for serving
directions
- 1
Grate potato and onion in a food processor. Transfer to a colander;squeeze mixture to press out as much liquid as possible. In a large bowl mix potatoes, parsley, egg, salt, pepper, flour and baking powder.
- 2
Heat oil in a deep, heavy 10-12 inch skillet. For each pancake, drop about 2 Tbls of potato mixture into pan. Flatten with back of a spoon so each cake is about 2 1/2 to 3 inches in diameter. Fry over medium heat about 4-5 minutes on each side, or until golden brown and crisp. Turn carefully with 2 pancake turners so oil doesn’t splatter. Cook until crisp on other side, then drain on paper towels. Stir potato mixture before frying each new batch. If all the oil is absorbed, add a little more to pan. Serve hot, accompanied by applesauce and sour cream.
Source: Judy
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