CRISP POTATO PANCAKES (LATKES)
|Delicious Potato Patties, very crispy and full of flavor. Serves 2-3|
|2||Medium-size all purpose potatoes, peeled||2|
|1 tbsp.||Lemon juice||15 mL|
|1/4 cup||Butter||50 mL|
|2 tbsp||Flour||25 mL|
|1/4 cup||Finely chopped onion||50 mL|
|1 tbsp||Thinly sliced green onions||15 mL|
|1||Large egg, beaten||1|
|1/2 tsp||Salt||2 mL|
|1/4 tsp||Pepper||1 mL|
|1/4 tsp||Baking powder||1 mL|
|1 tbsp||Vegetable oil, or as needed||15 mL|
|1 tbsp||Butter or as needed||15 mL|
Using coarsest side of hand grater, grate potatoes into large bowl. Toss with lemon juice to coat thoroughly; let stand 5 minutes. Drain well. Add melted butter, flour, onion, scallions, egg, salt, pepper and baking powder to potatoes; stir to mix well.
In 8 inch skillet over medium-high heat, heat 1 tbsp. each oil and butter. Working in batches of 3 to 4 pancakes, add potato mixture in heaping tablespoonfuls to skillet; using tines of fork, flatten each into very thin round about 2 1/2” in diameter.
Cook pancakes 3 to 4 minutes on each side until golden brown and cooked through. Remove to paper towels to drain; keep warm in 300°F [150°C] oven. Repeat procedure until remaining potato mixture is used up, adding more oil and butter to skillet as needed.