Classic Latkes
- 4 large Idaho potatoes
- juice of half a lemon
- 2 large eggs
- 1/2 cup finely minced or grated onion (about half a medium onion)
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground white pepper
- 4 tablespoons all-purpose flour (substitute matzo meal if you don't want to use flour)
- 1/4 to 1/2 cup canola oil
- Peel the potatoes and place them in a bowl of cold water.
- Grate the potatoes on the medium or largest holes of a box grater and into a clean bowl (or use the shredding tool of a food processor).
- Squeeze the lemon juice over the potatoes and mix it in with your hands (to keep the potatoes from browning).
- Using your hands, squeeze the liquid from the shredded potatoes into another bowl and reserve.
- In a clean bowl, add the eggs, onion, salt and pepper to the dry shredded potato mixture.
- Mix in the flour until combined.
- Discard the top layer of the reserved potato liquid and save the sludgy starch at the bottom of the bowl.
- Add the starch back into the potato mixture and mix in with your hands or a spoon.
- In a large saute pan, heat the canola oil to just below the smoking point.
- Form eight to 12 2-inch pancakes.
- Saute four pancakes at a time, making sure that the oil coats them.
- (You can flatten them with your spatula if you prefer a thinner pancake.)
- Once a pancake has golden edges and is partially cooked in the middle, it is ready to be turned.
- When flipping a pancake, tilt the pan away from you so that the oil doesnt spray and burn you.
- Lower the heat so that the pancakes will continue to cook through and wont burn before theyre done cooking, about another 3 to 4 minutes.
- When done, remove the pancakes from the pan and place them on a paper-towel-lined plate.
- Before cooking the remaining pancakes, remove the excess potato pieces from the pan with a paper towel or spoon.
- Serve the pancakes warm or at room temperature with sour cream or applesauce.
- If you want to reheat the pancakes, place them on a cookie sheet and warm them in the oven at 350F for up to 10 minutes until they re-crisp, but be careful they dry out easily.
potatoes, lemon, eggs, onion, salt, ground white pepper, allpurpose, canola oil
Taken from www.foodrepublic.com/recipes/classic-latkes-recipe/ (may not work)