Dec 11, 2013
Potato Latkes is a classic Jewish dish. Enjoy it with your camp sisters.
- 2 lbs russet potatoes, peeled, diced
- 1 large onion, peeled, diced
- 1 egg
- 3 tablespoons all purpose flour
- 1 1/4 teaspoons salt
- 3/4 teaspoon pepper
- 1/2 teaspoon baking powder
- 10 tablespoons (about) vegetable oil
- Preheat oven to 325 degrees Farenheit.
- Place 2 baking sheets in oven.
- Line large bowl with towel.
- Finely grind potatoes and onion in processor (do not puree).
- Transfer to towell
- Fold towel up around mixture; twist top, squeezing out all liquid into bowl.
- Let liquid stand 5 minutes.
- Pour off liquid, reserving any potato starch in bowl.
- Add potato mixture to bowl.
- Mix in egg, flour, salt, pepper and baking powder.
- Heat 6 tablespoons of oil in large skilled over medium-high heat.
- Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil.
- Using back of spoon, spread to 2 1/2- to 3-inch rounds.
- Cook until brown, about 3 minutes per side.
- Transfer to baking sheets in oven.
- Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skilled by tablespoonfuls as necessaryy.
- Serve latkes hot.
By Stacy Schwartz’s Sister