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. —Taste of Home Test Kitchen, Greendale, Wisconsin
Recommended: 39 Quick Vegetarian Meals for Winter Weeknights
- 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 frying
- 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.
Originally published as Latkes in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p243
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