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Publisher Photo
I inherited my mother's love of cooking. I serve these crispy potato pancakes for Hanakkah and other celebrations.—Rachel Delano, Tappahannock, Virginia
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups shredded peeled potatoes (about 2 medium)
  • 1/2 cup finely chopped onion
  • 2 green onions, chopped
  • 1 egg, lightly beaten
  • Salt and pepper to taste
  • Oil for frying

Directions

Place potatoes in a clean linen towel; squeeze, reserving liquid in a measuring cup. Set aside until potato starch settles. Drain off top liquid; set potato starch aside.
In a large bowl, combine the potatoes, onion, egg, salt, pepper and reserved potato starch. Heat 2 tablespoons oil in a large skillet. Shape potato mixture by 2 tablespoonfuls into patties; place in hot oil, pressing lightly to flatten.
Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Serve immediately or place in a warm oven until ready to serve. Yield: 1-1/2 dozen.
Originally published as Latkes in Taste of Home December/January 2001, p49

  • 2 cups shredded peeled potatoes (about 2 medium)
  • 1/2 cup finely chopped onion
  • 2 green onions, chopped
  • 1 egg, lightly beaten
  • Salt and pepper to taste
  • Oil for frying
  1. Place potatoes in a clean linen towel; squeeze, reserving liquid in a measuring cup. Set aside until potato starch settles. Drain off top liquid; set potato starch aside.
  2. In a large bowl, combine the potatoes, onion, egg, salt, pepper and reserved potato starch. Heat 2 tablespoons oil in a large skillet. Shape potato mixture by 2 tablespoonfuls into patties; place in hot oil, pressing lightly to flatten.
  3. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Serve immediately or place in a warm oven until ready to serve. Yield: 1-1/2 dozen.
Originally published as Latkes in Taste of Home December/January 2001, p49

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