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Ingredients
| russet potatoes: 4 whole potatoes |
| onions: 1 |
| eggs: 1 (large) |
| salt: 1 tsp |
| white pepper (ground): 1/2 tsp |
| all-purpose flour (unsifted): 1 Tbl |
| baking powder: 1/2 tsp |
| vegetable oil: 1 cup (for frying) |
Latkas
Credit: Food.com
User rating:
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Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Grate potatoes and onion. Transfer to colander and squeeze mixture to press out as much liquid as possible.
- In a large bowl, mix egg, salt, pepper, flour and baking powder. Add potato and onions, and mix well.
- Heat oil in a deep, heavy skillet.
- Drop about 2 tablespoons of potato mixture into the pan for each pancake. Flatten with back of spoon so each pancake is about 2 1/2 to 3 inches in diameter.
- Fry over medium heat for about 4 to 5 minutes on each side, or until golden brown and crisp. Turn carefully with 2 spatulas so oil does not splatter.
- Drain on paper towels.
- Before frying each new batch, stir potato mixture. If all the oil is absorbed, add a little more to the pan.
- Serve hot with applesauce, or sour cream, or sugar.