Recipe by JackieOhNo!
Perfect with any pot roast, or at any Hanukkah feast.
Top Review by Karen=^..^=
Oh, these were SO good! My family thought they were delicious with ham and pierogies for dinner. I doubled the recipe and made them bigger, so I ended up with 16. I could only do 4 at a time in my frying pan and then I drained them on paper towels and put them on a cookie sheet. This went into a 450* oven so they would stay crispy while I was doing the rest of the batch. I followed the recipe exact except I added a little bit of parsley flakes (my mom always did that when she made them). These were a real treat for all and I will be making them again. (I'll try doing them smaller next time!) Thanks for posting. (Made for Zaar Tag)
- 3 medium potatoes (about 1 lb.)
- 1 slightly beaten egg
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup finely chopped onion
- cooking oil
Directions See How It's Made
- Peel and coarsely shred the potatoes. (Place in cold water as you work to prevent darkening.) Rinse potatoes and drain well. Pat dry with paper towels.
- In a large mixing bowl combine egg, flour, salt and pepper until smooth. Stir in potatoes and onion until vegetables are coated with egg mixture.
- In a 12-inch skillet heat 1/2-inch cooking oil over medium-high heat. For each latke, drop 1 rounded tablespoon potato mixture into hot oil, flattening slightly. Fry for 2 to 3 minutes or until edges are crisp. Turn and cook for 2 to 3 minutes more or until golden.
- Drain on paper towels. Cover with foil and keep warm. Repeat frying.
- For make ahead latkes: Prepare, cook and drain latkes. Cover and chill up to 24 hours in the refrigerator. To reheat, arrange on an ungreased baking sheet. Bake, uncovered, in a 400-degree oven for 10 to 12 minutes or until heated through, turning once.