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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Kids love these crispy fried potato pancakes and you will, too! You can use your food processor to grate the potatoes and onion to make your work time easier. I discovered this in the December issue of Gourmet Magazine. Ingredients:
2 lbs large russet potatoes, coarsely grated (about 4) |
2 tablespoons fresh lemon juice |
1 large onion (about 1 pound) |
1/2 cup flour |
3 large eggs, lightly beaten |
1 cup vegetable oil |
Directions:
1. Preheat oven to 250°F with rack in the upper portion of your oven.
2. Peel potatoes and coarsely grate into a bowl using a large teardrop-shaped holes of a box grater or in a food processor fitted with medium shredding disk.
3. Add lemon juice and toss to coat.
4. Coarsely grate onion into same bowl.
5. Transfer to a kitchen towel (not terry cloth), then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
6. Wipe bowl clean, then return potatoes and onion to bowl and stir in flour, eggs and 1 1/4 tsp salt until just combined.
7. Heat oil in a 12 nonstick skillet over medium -high heat until hot, but not smoking.
8. Fill a 1/4 cup measure halfway with latke mixture and carefully spoon it into skillet, then flatten to 3 in diameter with a slotted spatula.
9. Form 5 more latkes in skillet and fry until undersides are deep golden, 1 1/2 - 3 minutes (If latkes brown to quickly, reduce heat to medium).
10. Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more.
11. Transfer to paper towels to drain briefly, then transfer to a metal rack set in a baking pan and keep warm in oven.
12. Continue to make latkes.
13. **Note: Latkes can be kept warm in the oven for up to 1 hour.
14. This recipe makes about 32 latkes.
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