Potato Pancakes (Latkes) Recipe

Ingredients:

6 medium potatoes
1 onion
2 eggs
4 tbsp flour
1 tsp salt
1/4 tsp pepper
Oil for frying

Directions:

Shred the potatoes using the food processor (shredder disk).  Put shredded potatoes in the colander in the sink, and squeeze out as much liquid as you can.

Grate the onion.  Mix potatoes, onion, eggs, flour, salt and pepper.

Heat the oil in the non-stick frying pan on a medium-high heat (I use 2 frying pans on 2 burners to save time).  Form the potato mixture into patties (squeeze out excess liquid as you go) and put on a frying pan.

Cook for 7 minutes, then flip and cook for another 5 minutes (or until golden-brown on both sides and cooked through).   Check the potato pancakes from time to time and adjust the heat setting – if they are starting to turn too dark, the heat is too high, and if they are pale, it’s too low.

Potato pancakes taste best when served immediately – when reheated, they lose their crunch. 

Serve with apple sauce.

Tags: jewish food, main dish, one dish meal, potatoes, vegetarian

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