Potato Latkes

Name: Potato Latkes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Jewish
Ingredients: 20 servings Accompaniment: sour cream; 3 larges eggs, lightly beaten; 79 milliliters all-purpose flour; 2 teaspoons fresh lemon juice; 1 medium onion; 1 kilograms russet (baking) potatoes (about 6); 237 milliliters About vegetable oil for frying

Potato Latkes is a vegetarian side dish. One portion of this dish contains approximately 3g of protein, 7g of fat, and a total of 134 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 20. Hanukkah will be even more special with this recipe. This recipe is typical of Jewish cuisine. Head to the store and pick up lemon juice, eggs, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk.

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Onion

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Food Processor

Transfer to a large bowl (do not clean processor).

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Bowl

Peel potatoes and put in a bowl of cold water.

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Potato

Water

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Bowl

Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper.

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Lemon Juice

Potato

Onion

Pepper

All Purpose Flour

Salt

Add eggs and stir to coat.

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Egg

Transfer to a colander set over a bowl (potatoes will release juices).

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Potato

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Colander

Bowl

Preheat oven to 200°F. 3

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Oven

Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2-to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side.

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Mounds Bar

Potato

Cooking Oil

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Frying Pan

Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.

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Baking Sheet

Oven

Cooked latkes can be frozen on a baking sheet, then transferred to a sealable bag or container and frozen up to 2 weeks. Reheat in a 450°F oven (about 5 minutes).

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Baking Sheet

Oven