Prep 30 mins
Cook 30 mins
Kids love these crispy fried potato pancakes and you will, too! You can use your food processor to grate the potatoes and onion to make your work time easier. I discovered this in the December issue of Gourmet Magazine.
- 2 lbs large russet potatoes, coarsely grated (about 4)
- 2 tablespoons fresh lemon juice
- 1 large onion (about 1 pound)
- 1⁄2 cup flour
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
- Preheat oven to 250°F with rack in the upper portion of your oven.
- Peel potatoes and coarsely grate into a bowl using a large teardrop-shaped holes of a box grater or in a food processor fitted with medium shredding disk.
- Add lemon juice and toss to coat.
- Coarsely grate onion into same bowl.
- Transfer to a kitchen towel (not terry cloth), then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
- Wipe bowl clean, then return potatoes and onion to bowl and stir in flour, eggs and 1 1/4 tsp salt until just combined.
- Heat oil in a 12" nonstick skillet over medium -high heat until hot, but not smoking.
- Fill a 1/4 cup measure halfway with latke mixture and carefully spoon it into skillet, then flatten to 3 " in diameter with a slotted spatula.
- Form 5 more latkes in skillet and fry until undersides are deep golden, 1 1/2 - 3 minutes (If latkes brown to quickly, reduce heat to medium).
- Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more.
- Transfer to paper towels to drain briefly, then transfer to a metal rack set in a baking pan and keep warm in oven.
- Continue to make latkes.
- **Note: Latkes can be kept warm in the oven for up to 1 hour.
- This recipe makes about 32 latkes.
A sound recipe for potato pancakes.
These went over very well with DH, and I found them quick and easy to make. They will definitely become a breakfast staple in our home... Thanks! (Made for Zaar Tag)