Latkes

Name: Latkes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1-1/2 dozen.
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

I inherited my mother's love of cooking. I serve these crispy potato pancakes for Hanakkah and other celebrations.—Rachel Delano, Tappahannock, Virginia

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.

Originally published as Latkes in Taste of Home December/January 2001