Preparation
- Wash potatoes and cut to fit in the food processor. Leave peel on potatoes.
- Grate potatoes but do not over process.
- Mince onion and mix with the potatoes.
- Transfer potato and onion mixture to a kitchen towel. Gather up corners for form a sack and twist tightly to wring out as much water as possible.
- In a large bowl combine potato/onion mixture with eggs, salt, pepper, flour and baking powder.
- Heat oil in 12 inch skillet. When hot, use a tablespoon to drop potato mixture into pan. You should be able to fit 5-6 latkes in the pan at a time. Flatten slightly with the back of the spoon. Turn latke to brown on both sides, about 2-3 minutes per side.
- Remove to a paper towel to absorb extra oil. Continue until all batter is used.
Notes and Suggestions
If freezing them, slightly under cook them, place on a cookie sheet into the freezer until hardened. transfer to a plastic bog or container. To serve place frozen latkes on a cookie sheet into a 400 degree oven for 7-10 minutes.
Serve with sour cream and applesauce for dipping.
Yield
Makes approx. 18 potato pancakes
Nutritional Facts
1 Potato Pancake: Calories 157; Fat 13g (72.9% calories from fat); Protein 2g; Carbohydrate 9g; Dietary Fiber 1g; Cholesterol 29mg; Sodium 159 mg.