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Latkes

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

PREP

 20 min.

COOK

 20 min.

TOTAL

 40 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.

Printed from tasteofhome.com Nov 19, 2008

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