Classic Idaho Potato Latkes
Classic potato latkes, shredded potato pancakes, are crispy on the outside, moist and tender on the inside. They are simply wonderful served with sour cream and/or applesauce.
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
Sour cream for accompaniment (optional)
Applesauce for accompaniment (optional)
- Grate the potatoes into a large mixing bowl; add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.
- 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.
- Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300° F oven until serving.
- Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch. Serve pancakes with sour cream and/or applesauce, if desired.
Makes 4 servings.
Recipe and photograph provided courtesy of Idaho Potato Commission.