Potato Latkes Recipe
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
- 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
- 1. Coarsely grate potatoes and onion; drain any liquid. Place in a bowl; add green onions, egg, salt and pepper.
- 2. 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.
© 2015 RDA Enthusiast Brands, LLC