Latkes
Taste of Home's Holiday & Celebrations Cookbook
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These thin onion and potato pancakes make a tasty accompaniment to any meal. The key to their crispiness is draining all the liquid from the grated potatoes and onion before frying.
SERVINGS: 12
CATEGORY: Side Dish
METHOD: Deep-Frying
TIME: Prep: 20 min. Cook: 20 min.
Ingredients:
- 2 pounds russet potatoes, peeled
- 1 medium onion
- 1/2 cup chopped green onions
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Oil for deep-fat frying
- Applesauce
Directions:
Coarsely grate potatoes and onion; drain any liquid. Place in a bowl; add green onions, egg, salt and pepper. In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve with applesauce. Yield: 2 dozen.