Potato Latkes
"Perfect with any pot roast, or at any Hanukkah feast."
photo by Karen=^..^=
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
12 latkes
ingredients
directions
- 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.
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Reviews
-
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) -
Now this is how I always make them with one change, I grate the onion too. Your recipe gave a very helpful suggestion and that was to make them ahead and then reheat in the oven. This was the first time I did that and it worked perfectly. Now I will not hesitate to make the latkes beforehand and then just reheat them, what a relief. See, you can learn something every day!<br/>Thanks for posting.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
