| Yield | |
|---|---|
| Source | Newsday |
| Prep time | 5 minutes |
| Recipe Types | sides |
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.
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.
a couple years ago i went to a holiday party and each guest made a special holiday food either made it at home and brought it or cooked it up in the kitchen during the party. one woman made latkes so i had them for the first time. my, they were good! fresh out of the pan.
We're trying out a new recipe here...latkes topped with smoked salmon and poached eggs. Probably serve that over New Year's weekend.
Sounds elegant...BUT......EWWWWW..... sorry..don't serve me salmon with a poached egg over it for breakfast I will leave just it on the plate ;-(
Our family is not Jewish but Polish and we make these over an open camp fire and call them bleenies. And oh, my they are the best! I agree with you...alternate between sour cream and apple sauce!!!
