Latkes
Shelly
ingredients
- 2 1/2 lbs. (about 8) baking potatoes (Idaho, Yukon Gold, or Russet), peeled
- 1 medium onion, chopped
- 2 eggs
- 1/4 teaspoon baking powder
- 2 Tbs. all-purpose flour
- Salt
- Freshly ground pepper
- Canola or Safflower oil, for cooking
- Applesauce
directions
- 1
Grate the potatoes. Put them in a dish towel or cheesecloth and wring dry over a bowl, saving the “juice.” In a mixing bowl, toss grated potatoes with onion, eggs, baking powder, and flour. Add a little of the saved potato “juice” to help bind. Mix well. Season with salt and pepper.
- 2
Cover the bottom of a large skillet with oil and heat over medium-high heat. When the oil is hot, spoon pancakes in, about 2 tablespoons to each. Using the back of the spoon or a spatula, flatten each pancake. Pan-fry until golden brown on each side, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Fry the cakes in batches and do not over crowd the pan.
- 3
Serve with applesauce.
Source: Shelly
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