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My grandmother used to fix latkes for us when I was a kid. I prefer mine with shredded potatoes but my husband likes his potatoes mashed. You can served these with catchup, applesauce, or any other condiment.

Potato Latkes

  • 1 lb potatoes, peeled
  • 1/2 large onion, shredded or finely diced
  • 1 egg, beaten
  • 1/4 cup flour

Peel potatoes and shred in food processor. Place potato shreds in a bowl and submerge in cold water for five minutes. Drain, then place in a clean kitchen towel, roll up, and twist forcefully to press juices out. (Use a kitchen towel you don’t like, as potato juice stains.) Set potato shreds aside. Combine the potato, onion, egg, and flour.

In a cast iron skillet, heat some vegetable oil. When the oil is hot enough, spoon a heaping spoonful into the skillet. Slightly flatten out the pile. When browned on one site, flip and brown on the other. Remove and place on paper towel to drain off the excess grease.

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