
Potato Latkes
- 4 large baking potatoes
- 1 medium onion
- 1 large eggs
- 3/4 teaspoons salt
- 1/4 teaspoon ground pepper
- 2- tbs all-purpose flour
- About ¾ cup canola oil (for frying)
Line a tray with paper towels for draining latkes. Peel and grate potatoes and onions on the large holes of a grater. Transfer grated onion and potato to a colander. Squeeze mixture by handfuls to remove as much liquid as possible.Put potato-onion mixture in a bowl. Add egg, salt, pepper, and flour and mix well.
Heat ½ cup oil in a deep, large, heavy skillet. For each latke, drop about 2 tablespoons of potato mixture into pan. Flatten with back of a spoon so each pancake is 2½ to 3 inches in diameter. Do not crowd them in pan. Fry over medium heat 4 to 5 minutes on each side, or until crisp and golden brown. Turn carefully with 2 slotted spatulas so oil doesn’t splatter. Transfer to paper towels. Stir batter before frying each new batch. Add more oil to the pan as necessary, and heat it before adding more latkes.
Serve warm with applesauce. Makes 4 servings
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