Latkes
Latkes, a hometown recipe
Latkes
Adam Barnes
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2 large potatoes, peeled and quartered
1 small to medium onion, peeled and quartered
2 large eggs
2 to 4 tablespoons milk
2 tablespoons butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
Vegetable oil
Instructions
1 small to medium onion, peeled and quartered
2 large eggs
2 to 4 tablespoons milk
2 tablespoons butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
Vegetable oil
Shred the potatoes and onions, using a food processor or hand grater. Press the potatoes and onions lightly in a dishtowel to remove the excess liquid. Whisk or process the eggs, milk, and butter together. Add the flour, salt, and pepper, and mix well. Fold this into the potato mixture in a medium-size bowl. Heat several tablespoons of oil in a heavy skillet. Scoop the mixture, using 1/4 cup for each latke, onto the heated oil. Press to form the pancakes into 4-inch circles. Brown each side.
Yield: 8 to 10 pancakes
Yield: 8 to 10 pancakes
first appeared: 10/22/2006
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