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Traditional Potato Pancakes (Latkes)

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Posted on 2008-11-24

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Traditional Potato Pancakes (Latkes) 7307 views
1.78 avg rating
9 votes

 

Crispy on the outside and tender on the inside, latkes are typically served with sour cream or with homemade applesauce

Ingredients

2 pounds Yukon Gold or baking potatoes
1 medium onion
1 large egg beaten
3-4 tablespoons of flour or matzah meal
Salt and pepper to taste
Vegetable oil for frying


Directions

1. Peel the potatoes and put them in cold water. Using a food processor (or a grater, if you are a gluten for punishment), coarsely grate the potatoes and onions.

2. Place together in a fine-mesh strainer to squeeze out water.

3. Mix the potato and onion with the flour.

4. Add the egg and salt and pepper.

5. Heat a griddle or non-stick pan with at least one-inch of vegetable oil.

6. Drop around 2 tablespoons of the potato mixture into the pan. After a few seconds, flatten the mound with the back of spatula.

7. Fry for a few minutes until golden. Flip the latke over and brown the other side.

8. Remove to paper towels to drain.

9. Serve immediately or keep warm (and crispy) in a 250 degree oven.


Author Comments

Crispy on the outside and tender on the inside, latkes are typically served with sour cream or with homemade applesauce.
 

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