Potato Pancakes (Latkes My Way)
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Potato Pancakes (Latkes My Way)
  Potato    Pancakes    Fried    Jewish  
Last updated 6/12/2012 1:18:53 AM. Recipe ID 49950. Report a problem with this recipe.
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      Title: Potato pancakes (latkes my way)
 Categories: Heirloom, Potatoes, Fried, Jewish
      Yield: 6 Servings
      2 lb Potatoes, medium
      2 md Onions, peeled
      2 lg Eggs, well beaten
      3 lg Tablespoons flour, cracker
           -meal, potato flour or
           -matzo meal
      2 ts Baking powder
  1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours,
  2. Using fine grating disk of food processor, or the finest side of a
  four sided grater, grate potatoes into a medium bowl, grating the
  onions with the potatoes as you work. (The juice prevents the
  potatoes from darkening.)
  3. Drain mixture through a large sieve set over a large bowl. Squeeze
  handfuls of the potato/onion mixture over sieve, allowing liquid to
  drain into the bowl. Let the liquid from the potatoes stand a few
  minutes to allow starch sediment to collect in the bottom of the bowl.
  4. Meanwhile, mix the potato/onion mixture with the eggs, flour,
  baking powder, 1 teaspoon salt and dash of pepper. Add 1 tablespoon
  more flour, if needed to thicken mixture to consistancy of cooked
  cereal. Carefully pour or spoon off liquid from potatoes; add
  sediment only to the potato-egg mixture, stirring till just blended.
  5. Preheat oven to 250 degrees F. In a 12" skillet, over medium high
  heat, heat 1/2" salad oil until hot but not smoking. Place heaping
  tablespoons of the potato mixture in the hot oil; with back of fork,
  flatten slightly. Fry about 5 pancakes at a time until golden,
  turning once, 3 minutes in all. Remove pancakes with slotted spoon;
  drain on paper towel lined baking sheet. Place in oven to keep warm
  while frying remaining pancakes. If desired serve pancakes with
  applesauce or sour cream.

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Recipe ID 49950 (Apr 03, 2005)

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