"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crispy Latkes (Potato Pancakes) Recipe

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This recipe for Crispy Latkes (Potato Pancakes), by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tatyana Adlianitskaya
Added: Thursday, March 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. potatoes, peeled
onion, peeled
1 tsp. salt and 1/4 tsp. pepper
2 eggs
2-3 tbsp. vegetable oil
sour cream

Directions:
Directions:
1. Grate the potatoes and onion in a food processor using a medium size shredding disk.
2. Wrap all in a clean tea towel and wring out as much moisture as possible. Empty the tea towel into a bowl.
3. Add the salt and pepper to the mixture.
4. Beat the eggs with a fork then pour them over the potatoes and stir to combine.
5. Heat oil in a large nonstick skillet over medium heat. When the oil is hot, drop 3 to 4 mounds of the potato mixture - an ice-cream scoop works well for this - into the skillet. Flatten the mounds with a fork and fry each side about 5 minutes per side.
6. Serve with sour cream immediately.

 

 

 

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