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POTATO LATKES
INGREDIENTS:
4 baking potatoes (about 3 pounds), peeled
1 medium onion grated (about 2/3 cup)
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Grate potatoes through large holes on a box grater. Place in a large
bowl, cover with cold water. Drain and squeeze out excess water.
Place potatoes and onion in a large bowl. Stir in eggs, flour, salt
and peppers. Heat canola oil in a large nonstick skillet over medium
to high heat; drop mixture by heaping tablespoons into oil and cook 2 to 3
minutes on each side until golden brown. Drain latkes on paper towels and
sprinkle with salt to taste if desired. To keep latkes warm between
batches, place on a wire rack on a baking sheet in a 250 degree oven for up
to 30 minutes. Serve with applesauce.
YIELD: 24 latkes.
NOTES: I used pre-shredded potatoes; 20 oz. package and used at
least 1/3 cup or more of mixture per latke and made the latkes about the
size of a hamburger patty and ended up with 6 very large latkes and served
with catsup. These latkes will make an excellent side with a breakfast meal.
Latke is a pancake made from potatoes; country and
mountain folk call them potato cakes. My mother and grandmother made
them from left over mashed potatoes adding onions, eggs and salt.
Original recipe from Southern Accents magazine and added the peppers and
a little more all-purpose flour.
Below pix of potato latke by Bill aka Mickey Porter 12-29-08 and ready to
serve. It was delicious!
Following a few sequence pixs taken: Click on thumbnail pix for a
larger view:
If you enjoy hash brown potatoes, you will love these potato latkes.
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