LACY POTATO PANCAKES (LATKES)
Steps:
- 1. Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor.
- 2. Place potatoes in a colander and rinse under cold water to remove the starch and be sure to allow potatoes to drain well.
- 3. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon.
- 4. Combine potato and onion.
- 5. Beat eggs into mixture; stir in flour, baking powder, salt and pepper.
- 6. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces.
- 7. Heat 1/8\\\" of oil in a large skillet.
- 8. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be.
- 9. Brown well on both sides.
- 10. Drain well on paper towels.
- 11. Keep the cooked pancakes warm in a 100 degree oven.
- 12. Serve with pink cinnamon applesauce (see recipe) and/or sour cream.
- 13. Makes about 2 dozen regular size or 5 dozen miniatures.
- 14. Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled.
- 15. To reheat, place in a single layer on an ungreased cookie sheet.
- 16. Bake uncovered at 450 for 5 minutes, or until crisp and hot.
LACY POTATO PANCAKES (LATKES)
How to make Lacy Potato Pancakes (Latkes)
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor. Place potatoes in a colander and rinse under cold water to remove the starch. Be sure to allow potatoes to drain well.
- Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon. Combine potato and onion. Beat eggs into mixture; stir in flour, baking powder, salt and pepper. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces.
- Heat 1/8" of oil in a large skillet. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be. Brown well on both sides. Drain well on paper towels.
- Keep the cooked pancakes warm in a 100° F. oven. Serve with Pink Cinnamon Applesauce (see recipe) and/or sour cream.
- Makes about 2 dozen regular size or 5 dozen miniatures.
- Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled. To reheat, place in a single layer on an ungreased cookie sheet. Bake uncovered at 450° F. for 5 minutes, or until crisp and hot.
- (2 servings)
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