Golden-Crisp Potato Latkes Recipe
Ingredients
| 6 medium-size potatoes, pared | ||
| Baking soda | 1/2 Teaspoon | |
| Eggs | 2 | |
| 2 medium-size onions, grated | ||
| Salt | 2 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Dash of paprika | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Vegetable oil | ||
Directions
1. Grate potatoes fine; place in large bowl with baking soda; toss. Press dry with hands or potato ricer.
2. Beat eggs in a large bowl; stir in potatoes, onion, salt, nutmeg, paprika. Sprinkle flour over; stir in.
3. Pour enough oil into a heavy skillet to make a depth of 1/4 inch; heat. Drop potato mixture, a rounded tablespoon for each cake, into skillet; flatten slightly with back of spoon to make thin pancakes.
Fry slowly, turning once, for 3 minutes, or until golden-crisp. Drain on paper toweling; keep warm. Serve with sour cream or applesauce, if you wish.
2. Beat eggs in a large bowl; stir in potatoes, onion, salt, nutmeg, paprika. Sprinkle flour over; stir in.
3. Pour enough oil into a heavy skillet to make a depth of 1/4 inch; heat. Drop potato mixture, a rounded tablespoon for each cake, into skillet; flatten slightly with back of spoon to make thin pancakes.
Fry slowly, turning once, for 3 minutes, or until golden-crisp. Drain on paper toweling; keep warm. Serve with sour cream or applesauce, if you wish.
Chef
