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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) 7555 views
1.50 avg rating
10 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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