Login
Create Account
Potato Latkes
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Classic fried potato latkes for Hanukkah!
-
Main Ingredient
potatoes
-
Category: Vegetables
-
Cuisine: American
-
Prep Time: 20 min(s)
-
Cook Time: 10 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
Really squeezing all the liquid from patties before cooking makes latkes crisper and reduces splatter. Add more vegetable oil as you cook additional batches; lower heat if necessary to prevent overbrowning.
-
Posted By: mcarradmin
-
Posted On: Nov 26, 2013
Number of Servings:
Ingredients:
- 2 cups - peeled russet potatoes finely shredded
- 2 tablespoons - grated onion
- 1 - egg beaten
- 2 tablespoons - all-purpose flour or matzoh meal
- 1 teaspoons - salt
- 1/2 cups - vegetable or peanut oil for frying
Directions:
Place the shredded or grated potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir together the potatoes, onion, egg, flour and salt.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot (when a drop of water dropped into the oil sizzles, it is hot enough). Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties.
Brown on one side, then turn and brown on the other (about 2 minutes per side). Let drain on paper towels. Serve hot!
Comments