Latkes II
Lisa Linderman
Second in a series of latke recipes.
ingredients
- 2 large Russet potatoes (about a pound total)
- 1 large onion, peeled and quartered
- 1 large egg plus 1 egg yolk
- 4 Tbps self-rising cake flour
- 1 teaspoon kosher salt
- 1/4 tsp freshly ground pepper
- 3/4 cup vegetable oil
directions
What’s Taters, Precious?
- 1
Wash potatoes well, but don’t peel. Grate coarsely into a large bowl. Using a food processor and a coarse grating disk, grate the onions. Toss in the potatoes with the onions and change to a chopping blade. Pulse a couple of times until the potatoes are finely chopped. Add egg and yolk, and pulse just enough to combine.
- 2
Work quickly, or the potatoes will oxidize and turn brown. Transfer the mixture to a bowl and add the flour, salt, and pepper. Mix just until the flour is absorbed.
- 3
Put a heavy saute or frying pan on medium heat. Pour in 1/4 inch vegetable oil, heat. Batter should sizzle when it hits the oil.
- 4
When the oil is hot, scoop the batter into the oil by Tablespoonfuls. Flatten into a pancake with the spoon. When the edges are browned and crispy, about 5 minutes, flip over. Cook until completely browned. Remove, and drain on paper towels.
- 5
Serve with applesauce or sour cream.
notes
If you can't find self-rising flour, or don't want to buy a big bag for 4 Tablespoons, use 4 teaspoons all-purpose flour mixed with 1/2 teaspoon baking powder and 1/4 teaspoon kosher salt for the self-rising flour.
Source: Lisa Linderman
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews