| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Classic Idaho Potato Latkes

2 pounds Idaho potatoes, peeled

1/4 cup all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1 large onion, grated

1 large egg, lightly beaten

1/3 cup vegetable oil

1/2 cup sour cream, optional

1. Grate the potatoes into a large mixing bowl; add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.
2. In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
3. Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300° F oven until serving.
4. Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch. Serve pancakes with sour cream, if desired.

Makes 4 servings.

Approximate nutritional analysis per serving: 94 calories, 4 g fat, 13 mg cholesterol, 137 mg sodium, 2 g protein, 14 g carbohydrates (does not include optional ingredients)

Recipe and photograph provided courtesy of Idaho Potato Commission.