Wednesday, January 25, 2012


Got this recipe from a Jewish friend years ago when I lived in Bentonville. It's really good and quick.

Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Yields about 12 pancakes
 Peel and coarsely grate potatoes, cover with cold water and refrigerate until ready to make latkes. Drain and continue with the rest of the directions.
3 russet potatoes
1 small onion
3 tablespoons all-purpose flour
2 eggs, beaten
1/4 teaspoon salt
Dash of pepper
1/2 to 1 cup vegetable oil for frying

Coarsley grate the onion into the potatoes.
Add flour, eggs, salt and pepper. Mix well.

Heat about 1/3 cup oil in a large skillet over medium-high heat until very hot. Drop heaping tablespoons of the mixture into the oil and flatten with the back of the spoon. Fry, flipping once or twice, until crisp and brown on both sides. Drain on paper towels. Repeat until all the latkes are fried, adding more oil as needed.

They can be served with a dollop of sour cream on top or just plain. Either way, they're great.

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