Potato Latkes
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
49
Spice
41
Sweetness
59
Sourness
43
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
Directions:
1
Transfer to a large bowl (do not clean processor)
2
Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk
3
Peel potatoes and put in a bowl of cold water
4
Cut potatoes lengthwise to fit feed tube, then grate and add to onions
5
Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper
6
Add eggs and stir to coat
7
Transfer to a colander set over a bowl (potatoes will release juices)
8
Preheat oven to 200°F
9
3Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat
10
Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet
11
Flatten with a fork to form 3 1/2-to 4-inch pancakes
12
Cook until golden brown, 2 1/2 to 3 minutes per side
13
Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes
14
Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk
15
Transfer to a large bowl (do not clean processor)
16
Peel potatoes and put in a bowl of cold water
17
Cut potatoes lengthwise to fit feed tube, then grate and add to onions
18
Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper
19
Add eggs and stir to coat
20
Transfer to a colander set over a bowl (potatoes will release juices)
21
Preheat oven to 200°F
22
3Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat
23
Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet
24
Flatten with a fork to form 3 1/2-to 4-inch pancakes
25
Cook until golden brown, 2 1/2 to 3 minutes per side
26
Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes