Lynda's Miracle Latkes

"Entered for safe-keeping, By Lynda Shayer, Executive Director of Congregation Tifereth Beth David Jerusalem. She swears by Idaho potatoes and canola oil."
 
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Ready In:
30mins
Ingredients:
7
Yields:
40 latkes
Serves:
20
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ingredients

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directions

  • Peel and quarter onion. Cut potatoes into chunks. Place onion and potatoes in large bowl of ice water.
  • In batches, using steel blade in food processor, grate onion and potatoes until mixture is smooth, beginning with onion each time and adding potato, removing each batch to a mixing bowl.
  • In a separate bowl, beat eggs with baking powder and add to potato-and-onion mixture. Add salt and with pepper to taste.
  • Add oil to cover the bottom of a Teflon frying pan to a depth of about 1/4 inch and heat over medium heat, until a drop of the potato mixture sizzles when dropped into the oil.
  • Gently drop potato mixture by tablespoonful into pan and fry until golden.
  • Flip and fry until other side is golden.
  • Drain on paper towels, which can be spread on a Teflon baking sheet or parchment paper if you are frying earlier in the day and serving latkes later.
  • Leave unrefrigerated.
  • Before serving, remove latkes from toweling, arrange on baking sheet so they're overlapping and re-heat at 375 degrees F for 10 minutes, until they are crisp.

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RECIPE SUBMITTED BY

I love to eat yummy healthy foods!
 
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