Kartoffel Latkes (Potato Pancakes)
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"I have a large family, so tripled the recipe, with a few adjustments. We like a strong onion flavor, so I used 3/4 of a medium yellow onion, minced fine, plus half a bunch of green onion stalks. Because of the large amount of potatoes, I had to increase flour to 1 1/2 cups. These adjustments to the recipe made 14 Jumbo Latkes. All in all, these turned out great... wonderful base recipe! Thank you."- MidnightRowan
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Kartoffel Latkes (Potato Pancakes) Preparation
Squeeze out some of the moisture in the grated potatoes. Add onion, egg, flour and salt. Beat until well blended.
Put 1/2 inch of oil in the skillet. Drop batter by heaping tablespoonfuls into hot fat and fry until crisp and brown on both sides.
Remove pancakes and drain on absorbent paper. Serve hot with sour cream, hot applesauce, cream cheese or apricot or prune puree, if desired.
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