I love Potato Latkes (Potato Pancakes) especially during various holidays and seasons. There are several wonderful recipes I found online and recently prepared this one listed below with my mother before posting it to my blog. You can also substitute regular white potatoes with either sweet potatoes or yams. I enjoy Latkes dipping it with sour cream and applesauce. Latkes are wonderful served as an appetizer or a side dish when prepared with roasted chicken, a juicy grilled Filet Mignon, or a New York Strip Steak. Latkes are best served hot or warm, and crispy. Enjoy this recipe and feel free to leave a comment.
INGREDIENTS
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Safflower or other oil, for frying
DIRECTIONS
1. Using a food processor with a coarse grating disc, grate the potatoes and onion.
2. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
3. Working quickly, transfer the mixture to a large bowl.
4. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
5. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches.
6. Use a spatula to flatten and shape the drops into discs.
7. When the edges of the latkes are brown and crispy, about 5 minutes, flip.
8. Cook until the second side is deeply browned, about another 5 minutes.
9. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
Estimated yield: 3 dozen
Source of Information: Google Search
Until Next Week, Stay Safe and Well!
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