Potato Latkes

Contributor: Emily L. Hauser (ellaesther)

Author's Notes: If made smaller, can be appetizers / finger food as well!

Latkes (Potato Pancakes)

 

2 lbs potatoes (about 8), peel if desired

1 T grated yellow onion

2 lg eggs, beaten

¼ C flour

1 t salt

½ t black pepper

Oil for frying

Grate potatoes (by hand or food processor).

Place grated potatoes in thin, clean dishcloth. Wring cloth with potatoes over small bowl. Set liquid aside and allow to settle. After a few minutes, discard water, but reserve collected starch.

Place drained potatoes in medium bowl. Grate onion into bowl, add onions, eggs, flour, salt, pepper, potato starch, and mix well.

Heat oil in heavy skillet over medium flame (should be about 1 inch deep). Use ¼ C of potato mixture per pancake; form pancake with hands, keeping the thickness uniform. Let fry until golden (about 6 minutes), then flip. Keep warm in oven (200 F).

Serve with apple sauce and sour cream. Serves 4-8.