| Yield | |
|---|---|
| Source | Newsday |
| Prep time | 5 minutes |
| Recipe Types | sides |
Classic Latkes
Summary
Description
Happy Hanukkah! It begins at sundown today - 12.11.09
These delicious potato pancakes are often served with applesauce and sour cream. I can't decide which is better, so I eat one with applesauce, one with sour cream, and repeat.
Ingredients
Instructions
Classic Latkes
Makes about 15
1 large egg
1 tsp. salt
1/4 tsp. black pepper
1 1/2 lbs. russet potatoes, peeled (about 4 potatoes)
1 medium onion
1/4 cup all-purpose flour
6 Tbsp. canola or olive oil
1. Place the egg in a large bowl and beat lightly with a fork. Stir in the salt and pepper.
2. Use a grater attachment on a food processor or a box grater to shred the potatoes and onions together. Add them to the bowl with the egg and toss until thoroughly combined.
3. Heat 2-3 tablespoons of oil in a large skillet over medium high heat. Use a 1/4 cup dry measuring cup to scoop the potato mixture out of the bowl and into the pan. Pat the top of each scoop lightly to form 3-inch diameter latkes. Cook until golden brown on the underside, about 5-6 minutes. Turn and cook until golden brown and cooked through, another 4-5 minutes.
4. Serve immediately or keep warm briefly in a 250-degree oven.