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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 an uptown generic pancake made from potatoes; country and
mountain folk simply call them potato cakes......grin if you must!
Original recipe from Southern Accents magazine and added the peppers and
a little more all-purpose flour.
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