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.


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