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Golden-Crisp Potato Latkes

Chef.at.Home's picture
Ingredients
  Potatoes 6 Medium, pared
  Baking soda 1⁄2 Teaspoon
  Eggs 2
  Onions 2 Medium, grated
  Salt 2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Paprika 1 Dash
  All purpose flour 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Cup (32 tbs)
Directions

1. Grate potatoes fine; place in large bowl with baking soda; toss. Press dry with hands or potato ricer.
2. Beat eggs in a large bowl; stir in potatoes, onion, salt, nutmeg, paprika. Sprinkle flour over; stir in.
3. Pour enough oil into a heavy skillet to make a depth of 1/4 inch; heat. Drop potato mixture, a rounded tablespoon for each cake, into skillet; flatten slightly with back of spoon to make thin pancakes.
Fry slowly, turning once, for 3 minutes, or until golden-crisp. Drain on paper toweling; keep warm. Serve with sour cream or applesauce, if you wish.

Recipe Summary

Cuisine: 
Jewish
Method: 
Fried
Ingredient: 
Potato

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