• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Potato Latkes (Part 2 of 2)

  • Recipe Submitted by on

Category: Vegetables, Holiday

 Ingredients List

  • E *****
  • 1. Peel the potatoes if the skin is coarse; otherwise, just clean them
  • well. Keep them in cold water until ready to prepare the latkes. 2.
  • Starting with the onions, alternately grate some of the onions on the large
  • holes of the grater and some of the potatoes on the smallest holes. This
  • will keep the potato mixture from blackening. Press out as much liquid as
  • possible and reserve the starchy sediment at the bottom of the bowl. Return
  • the sediment to the mixture.* 3. Blend potatoes with the eggs, flour, salt
  • and white pepper. 4. Heat 1" of oil in a frying pan. Drop about 1 tbs of
  • mixture for each latke into the skillet and fry, turning once. When golden
  • and crisp on each side, drain on paper towels. Serve with yoghurt, sour
  • cream, sugar, or applesauce. Serves, 8-10. Note: You can freeze potato
  • latkes. After making them, place them on a cookie sheet, freeze, and
  • remove to a plastic bag. When ready to serve, place in a 450F oven for
  • several minutes.
  • *The steel blade of a food processor or the grating blade are less painful
  • ways of grating the potatoes and the onions. The blade makes a smooth
  • consistency and the grater a crunchy one.
  • Recipe By :
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


Recipe via Meal-Master (tm) v8.05

Title: Potato Latkes (Potato Pancakes)
Categories: Vegetables, Holiday
Yield: 4 Servings

6 md Potatoes
1 sm Onion
1 ts Salt
1 Egg
3 tb Flour or Matza Meal
-=OR=- Bread Crumbs
1/2 ts Baking Powder

Wash, pare and grate raw potatoes. Strain but not too dry, and use juice
for soup or sauce. If juice is retained, a little more flour will be
needed for thickening. Grate and add the onions; add salt and the egg. Beat
well. Mix reamining ingredients and beat into potatoes; mix well. Drop by
spoonfuls into hot fat that is deep enough to almost cover the cake. Brown
on both sides. Drain on absorbent paper. Serve with applesauce, if

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