"The belly rules the mind."--Spanish Proverb

Potato Latkas Recipe

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This recipe for Potato Latkas, by , is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Taradash
Added: Monday, March 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large russet potatoes
2 T.. Lemon juice
1 large onion
3 eggs, beaten lightly
1 c. oil
1 1/4 tsp. salt
2 T. flour or Matzoh meal
1/2 ts. baking powder
1/2 ts. pepper

Directions:
Directions:
Preheat oven to 250. Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss to coat. Coarsely grate onion in same bowl. Transfer to a kitchen towel , not terry, and tightly wring until liquid is out. Whip bowl and return potatoes to bowl. Beat eggs lightly.Combine flour or matzoth meal, baking powder, and salt and pepper . Add to lightly beaten eggs. Add the mixture to the potatoes and onion. Heat oil in a heavy skillet over medium high heat. Not smoking. Spoon in potato mixture and press into dollar size pancakes. Cook and remove to paper towel to dry. Place in oven in a pan with a metal rack in it and keep warm.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
Yield 21 dinner size latkas. Make sure you salt them preferably with kosher salt while hot before service. Definitely worth the time it takes to make them. Serve with applesauce or sour cream

 

 

 

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