Potato Pancakes (Latke)
- 1 1/2 lbs potatoes
- 1 tsp grated onion ((optional))
- 2 eggs (well beaten)
- 1 tbsp all purpose flour
- 1 tbsp bread crumbs
- 1 tsp salt
- pepper
-
Peel potatoes and let stand in cold water for an hour or two.
-
Dry potatoes and grate. Add eggs, flour, crumbs, salt, and pepper.
-
Heat oil in skillet. Potato pancakes require more fat/ oil than other pancakes. If using an electric skillet heat to a temperature of 420º.
-
After spooning each pancake into frying pan press gently with the back of a spoon to make it thin and even. Fry until they are crisp and well browned.
-
Drain pancakes for a minute on several thicknesses of paper towels.
-
Serve with sour cream.
-
Pancakes can be kept warm or reheated in a 350º oven.
Use half Idaho baking potatoes and half red potatoes. California and Ohio potatoes can be used alone.
Printer-friendly copies:
