Saturday, August 16, 2014

Latkes (Potato Pancakes)

Don’t wait for a special occasion for serving these delicious, crisp potatoes. Serve themLatkes for breakfast or dinner as a companion to your favorite entree.
6 large russett potatoes, peeled and grated
1 large onion, grated
2 eggs, slightly beaten
4 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
Oil, to cover bottom of pan
Grate potatoes and place in strainer over a bowl. Squeeze all liquid out of potatoes.
Place potatoes in large mixing bowl. Add onions and stir. Add eggs and mix well. Add flour, salt and pepper. Mix thoroughly.
Heat oil in skillet over medium-high heat. Drop mixture by tablespoonfuls into hot oil, flattening the mixture slightly. Brown on both sides about 1-2 minutes or until golden brown. Place latkes on paper towel to absorb excess oil. Keep them warm in low oven while preparing remaining mixture.
Serve warm with apple sauce, sour cream or a sprinkling of sugar.