Potato Latkes – A small batch

June 20, 2011 at 10:46 am Leave a comment


2 large potatoes, peeled (if russets are used) and grated
1/4 onion, grated
1 egg, lightly beaten
1 heaping tablespoon flour
salt and pepper to taste
oil for shallow frying

Spread grated potatoes and onion on a kitchen towel,
then rolling it to absorb some of the moisture
transfer potato/onions to a bowl and stir in egg, flour, salt and pepper

Heat 1/4 cup oil in a large skillet over high heat until hot but not smoking
spoon 2 tablespoons potato mixture per latke into skillet, spreading to thin
cook until undersides are browned, about 5 minutes
turn latkes over and cook until undersides are browned, about 5 minutes more
transfer to paper towels to drain

Serve with sour cream or applesauce

Update: For a variation I used 1 sweet potato and 1 russet.


Entry filed under: Desserts, For One or Two, Jewish, Main Course, Popular Ethnic Dishes, Sides & Salads. Tags: , .

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