| Potato Latkes |
|
This is my Mom's latkes recipe, and it's so good that I
adopted it without any modifications. I serve these delicious
little potato pancakes with sour cream and smoked salmon on
Hanukkah. |
| Serves 4 |
 |
|
| Ingredients | Directions |
|
3 large red skinned potatoes Food processor |
Peel potatoes and cut into quarters. Put a grating
attachment onto the food processor and grate potatoes. Remove by handfuls into a large bowl, squeezing out the water from each handful into the sink. Put a chopping blade into the food processor, and put potatoes back into it. Pulse 10-12 times or until potatoes are oatmeal consistency (not pureed). Remove back to a bowl. |
| 1 small yellow onion, chopped |
Put the onion into the food processor and chop very finely (it should
be almost pureed). Add to potatoes. |
|
2 eggs 1/4 cup flour 1 tsp salt 1/8 tsp black pepper |
Beat eggs with a fork in a small bowl, add them to potato mixture. Add flour, salt, and pepper and mix well. |
|
1/4 cup finely chopped green onions (green parts only) |
Stir in the green onions. |
| canola oil for frying |
Preheat oven to 250F. Set a skillet over med-high heat. Pour in enough oil to form a 1/4 inch thick layer in the skillet. When the oil is hot and starts to smoke slightly, add potato batter a spoonful at a time. Each spoonful makes one pancake. Fry for 2 minutes on one side or until nicely browned. Flip and fry on another side until nicely browned. Remove to a platter covered with paper towels to absorb the oil. Add more oil to skillet if necessary and continue frying latkes. Keep the done ones warm in the oven while you are frying the rest of the batter. |