Latkes with Eggs
Carrie Rowland
Traditional Jewish potato cakes with onion, served with fried egg.
ingredients
- 1 tsp. sunflower oil
- 1 tsp balsamic vinegar
- 1 small onion, peeled, and chopped
- 1 lb potatoes, peeled and chopped
- 1 and 3/4 tsp. flour
- 3 eggs
- oil for shallow-frying
- salt, and pepper
directions
- 1
Place chopped onion and potato into food processor. Pulse several times. Add the flour and one beaten egg, mixing well. Season with salt and pepper. Heat about 1/2 inch of oil in a skillet over moderate heat. Add heaped tablespoons of the potato mixture or until the latkes are golden brown and crisp in places, turning halfway through. Remove with spatula and drain on paper towels. Keep warm.
- 2
Crack the remaining eggs into hot oil and cook over medium heat until the white is set. Top the latkes with egg or serve on the side.
notes
Easily doubled. Can be easily reheated in a hot oven for ten minutes until hot. Great any time of year! Not a low calorie meal.
Source: Vegetarian
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