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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 14 |
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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. 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:
1. 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.
2. Grate onions.
3. Mix remaining ingredients with the potatoes.
4. Heat cooking oil in a large skillet.
5. Use a large spoon to scoop batter and put into hot oil, making cakes about 4 inches in diameter.
6. When crisp on the bottom, carefully turn over and cook until the other side is crisp.
7. Remove from oil, drain on paper towels and repeat until all the cakes are made.
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