Latkas
"Latkas, potato pancakes, moist and tender on the inside and crispy on the outside, what's not to like? This is a recipe I got from a friend. A food processor gets the grating done in a snap. Sometimes I add a clove or 2 of garlic. I like to use red potatoes but use what you like.
They can be made the day ahead and reheated. They also freeze well.
Prep and cooking times are estimates."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
14
ingredients
- 6 medium potatoes
- 1⁄2 teaspoon baking soda
- 2 medium onions
- 2 large eggs
- 1⁄2 cup flour
- 1 teaspoon salt
- 1 dash black pepper
- oil (for cooking)
directions
- Grate potatoes, put into a large bowl and sprinkle with baking soda (the baking soda helps release the excess liquid from the potatoes) and spoon off the liquid. The more liquid you get out the better.
- Grate onions.
- Mix remaining ingredients with the potatoes.
- Heat cooking oil in a large skillet.
- Use a large spoon to scoop batter and put into hot oil, making cakes about 4 inches in diameter.
- When crisp on the bottom, carefully turn over and cook until the other side is crisp.
- Remove from oil, drain on paper towels and repeat until all the cakes are made.
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Reviews
-
I love potatoes, and these Latkas filled the bill nicely. I didn't like the idea of having to clean up the stove after cooking in oil, so I thought I would try them in the George Foreman Grill. I sprayed the grill with cooking spray, and spooned them into 4 inch cakes. I grilled them until they were nice and golden. About 15 minutes. I imagine the time would depend on the kind of potatoes, and how coarse they were grated. At any rate, they turned out quite nicely with no oil that needed to be drained. Having said that, I gave only 4 stars because I'm sure cooking in oil would have added some flavour. Next time, I'll season a little more to make up for it. Thanks for the recipe.
RECIPE SUBMITTED BY
<p>I started cooking when I was a kid. The first thing I remember cooking was baloney slices cooked in a half stick of butter, served on toast. I've always liked to be creative. We would often have individual frozen pizzas in the house. I didn't care for them too much the way they were so when I wanted a late night snack I would forage through the fridge for topping for the frozen pizza, onions, mushrooms, peppers, hot dogs (sliced) or whatever was on hand, then I would top that off with additional cheese. The first time my dad saw me do that he looked at me real funny like what in the world are you doing kind of look. But when the pizza came out of the oven it was a sight to behold. It wasn't long before my dad would ask me to do one up for him when I was doing one for myself. <br /><br />I think my skills have improved some since then, people seem to like what I make. I'm not a chef, but am more than a cook. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket" /></p>
