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Potato Latkes

Page history last edited by PBworks 12 years, 11 months ago

Potato Latkes

 

These traditional Jewish potato pancakes have many variations and mine is to fry them in oil about an inch deep.  This causes them to stick together less well and become a lattice of fried potato gratings around a pancake-like center.  The contrast is nice.  My accompaniment of choice is sour cream but applesauce is also traditional.

 

 

  • 1 medium onion, finely chopped
  • 2 large potatoes, grated

 

 

  • 1 jumbo egg, beaten
  • 1 tsp. salt
  • 2 Tbsp. flour
  • 1/4 tsp. baking powder
  • nutmeg or ground ginger

 

  • peanut oil for frying

 

 

  1. In the Cuisinart with the metal blade, finely chop the onion.  With the shredding disk, shred the potatoes.  Squeeze the shredded potatoes with the hands to remove as much moisture as possible.
  2. In a large bowl, stir in the remaining ingredients.
  3. Spoon by 1/2 cups into the hot frying oil and fry for about 3 minutes.  Turn to cook the other side until golden brown.

 

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