Crispy fried grated potato pancakes.
Latkes
- 6 medium potatoes, peeled and grated
1 onion, grated
2 large eggs, beaten
1/2 cup all-purpose flour
1 teaspoon salt
Vegetable oil or shortening for frying
- Squeeze out as much liquid from the grated
potatoes as you can and place in a mixing bowl; mix in the grated
onion then add the eggs, flour and salt, mixing well.
- Heat, over medium heat, enough oil in
a heavy frying pan to cover the pancakes amply. Drop the batter
by spoonfuls into the hot oil, spreading the batter to about
3-inches in diameter. Cook until crisp, puffed and golden brown
on both sides; drain on paper towels.
Makes 6 servings.
Cook's Note: To lower the fat in this recipe,
the batter can also be baked in a greased shallow baking pan
at 350°F (175°C) for about 45 minutes or until nicely browned.
Cut into squares and serve hot.
loading
|
