Sweet Vidalia Onion Latkes
Crispy, pan-fried grated sweet Vidalia onion, potato and carrot latkes (pancakes). Serve with sour cream.
1 Vidalia onion, grated
1 large potato, grated
1 small carrot, grated
1 large egg, lightly beaten
2 tablespoons all-purpose flour
Salt and ground black pepper, to taste
2 to 4 tablespoons vegetable oil
Sour cream for accompaniment
- Place vegetables in a strainer. Rinse with cool water until water runs clear. Drain well. Squeeze out excess water and pat dry with paper towel.
- Combine grated vegetables with egg, flour , salt and pepper.
- Heat vegetable oil in large skillet over medium-heat.
- Working in batches and using 2 to 3 tablespoons of vegetable mixture per pancake drop mixture into skillet. Flatten slightly and cook until undersides are golden brown. Flip and brown on the other side.
- Serve with sour cream.
Makes 4 servings.
Recipe courtesy of the Vidalia Onion Committee.