"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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.

Tatyana Adlianitskaya
Added: Thursday, March 20, 2008


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

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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