Golden-Crisp Potato Latkes
|Potatoes||6 Medium, pared|
|Baking soda||1⁄2 Teaspoon|
|Onions||2 Medium, grated|
|Ground nutmeg||1⁄8 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Cup (32 tbs)|
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.