Wednesday, December 24, 2008

Potato Latkes

This recipes comes courtesy from my mother-in-law who adapted it from the book Jewish Cookery.

Potato Latkes

6 medium sized potatoes
1 onion
2 eggs
1/2 cup flour
1 tsp salt
oil for frying

Peel and grate potatoes (I use my food processor). Transfer to a strainer and squeeze out liquid (this is an important step!). Grate onion into potatoes and transfer into food processor fitted with the chopping blade. Pulse until things are well chopped.* Add eggs, flour, and salt and stir together. Heat oil in a large frying pan over medium heat. Drop the batter from a spoon into the hot oil, making pancakes about 3 inches in diameter. Fry until brown on the underside and then turn. Lift out and drain off excess oil on a paper towel lined plate.

Yield: about 25-30 latkes

*many recipes do not call for this step, but we much prefer them all chopped up. Yum!

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