Potato Latkes
by Pearl Feder

6 medium white potatoes
1 medium onion
2 eggs
2 tsp salt
1/2 tsp pepper
1 clove garlic (optional)
oil for frying

Peel the potatoes and place them in cold water.  If you want to save time, you can grate the potatoes and onions coarsely, in a food processor, or grate by hand. Remove potatoes from cold water and grate both the potatoes and the onions.

Pour mixture thru a fine mesh strainer to get the water which was retained, out.  Do not worry about the starchy liquid, which will settle to the bottom once you've poured the water through a strainer.

Mix the potato and onion mixture and add the eggs, salt, and pepper.

Heat a fry pan with oil (note, you are not deep frying these pancakes). When the oil is hot, take about two to three tablespoons of the mixture and drop into fry pan. Flatten with a spatula and fry until golden brown.

Turn pancake over and fry again, until golden brown.  When removing the pancake, place on paper towel to absorb some of the oil.

Repeat above steps until all the mixture is used. Once you fry these, you can also freeze them and reheat them in the oven.

Serve warm with applesauce and/or sour cream.


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