Tuesday, December 27, 2011

Another Potato Latkes Recipe

These thin onion and potato pancakes make a tasty accompaniment to any meal. The key to their crispiness is draining all the liquid from the grated potatoes and onion before frying.

12 Servings
Prep: 20 min.
Cook: 20 min.


2 pounds russet potatoes, peeled
1 medium onion
1/2 cup chopped green onions
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
Oil for deep-fat frying


Coarsely grate potatoes and onion; drain any liquid. Place in a bowl; add green onions, egg, salt and pepper. In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve with applesauce. Yield: 2 dozen.

Originally published as Latkes in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p. 243

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