5 medium russet potatoes, scrubbed and shredded or grated
1 small onion, grated
1 teaspoon salt
1/4 teaspoon fresh ground pepper
2 eggs
3 tablespoons flour
vegetable oil
Instructions
Rinse off the grated potatoes and squeeze out the moisture. Add the onions, eggs, flour, salt, and pepper. Mix well.
Put 1/2 inch of vegetable oil in a frying pan, or two frying pans if you are making lot of latkes.
Put on medium-high heat (6 or 7) until oil is hot enough to sizzle when you drop a potato shred in it.
Fry four or five pancakes at a time, scooping about 1/4 cup of the mix into the frying pan and flattening out a little with a fork for each pancake. Turn over when golden and fry other side. Be careful as they burn easily. You may need to adjust the heat to keep the temperature correct. Add oil as needed to keep 1/2 inch in the pan. Drain on newspaper and place in a warm oven until serving. Leftovers freeze well.
Just double or triple the recipe to make more latkes, and cut the recipe in half to make less. For variations you can substitute a zucchini or a sweet potato for one of the potatoes. Also you can add chopped garlic and rosemary to make more savory latkes.
Serving
Suggestions
Traditionally served with applesauce, sour cream, and brisket!
Originally Submitted
12/2/2010
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