Name: Potato Pancakes (Latkes My Way)
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 md Onions, peeled; 2 lb Potatoes, medium; 2 lg Eggs, well beaten; 3 lg Tablespoons flour, cracker; 2 ts Baking Powder

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INGREDIENTS

2 md Onions, peeled
2 lb Potatoes, medium
2 lg Eggs, well beaten
3 lg Tablespoons flour, cracker
2 ts Baking Powder

Servings

INSTRUCTIONS

1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours, drain. 2. Using fine grating disk of food processor, or the finest side of a four sided grater, grate potatoes into a medium bowl, grating the onions with the potatoes as you work. (The juice prevents the potatoes from darkening.) 3. Drain mixture through a large sieve set over a large bowl. Squeeze handfuls of the potato/onion mixture over sieve, allowing liquid to drain into the bowl. Let the liquid from the potatoes stand a few minutes to allow starch sediment to collect in the bottom of the bowl. 4. Meanwhile, mix the potato/onion mixture with the eggs, flour, baking powder, 1 teaspoon salt and dash of pepper. Add 1 tablespoon more flour, if needed to thicken mixture to consistancy of cooked cereal. Carefully pour or spoon off liquid from potatoes; add sediment only to the potato-egg mixture, stirring till just blended. 5. Preheat oven to 250 degrees F. In a 12" skillet, over medium high heat, heat 1/2" salad oil until hot but not smoking. Place heaping tablespoons of the potato mixture in the hot oil; with back of fork, flatten slightly. Fry about 5 pancakes at a time until golden, turning once, 3 minutes in all. Remove pancakes with slotted spoon; drain on paper towel lined baking sheet. Place in oven to keep warm while frying remaining pancakes. If desired serve pancakes with applesauce or sour cream.

NOTES

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Potato Pancakes (Latkes My Way)

2 md Onions, peeled 
2 lb Potatoes, medium 
2 lg Eggs, well beaten 
3 lg Tablespoons flour, cracker 
2 ts Baking Powder

1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours, drain.    2. Using fine grating disk of food processor, or the finest side of a four  sided grater, grate potatoes into a medium bowl, grating the onions with  the potatoes as you work. (The juice prevents the potatoes from darkening.)    3. Drain mixture through a large sieve set over a large bowl. Squeeze  handfuls of the potato/onion mixture over sieve, allowing liquid to drain  into the bowl. Let the liquid from the potatoes stand a few minutes to  allow starch sediment to collect in the bottom of the bowl.    4. Meanwhile, mix the potato/onion mixture with the eggs, flour, baking  powder, 1 teaspoon salt and dash of pepper. Add 1 tablespoon more flour, if  needed to thicken mixture to consistancy of cooked cereal. Carefully pour  or spoon off liquid from potatoes; add sediment only to the potato-egg  mixture, stirring till just blended.    5. Preheat oven to 250 degrees F. In a 12" skillet, over medium high heat,  heat 1/2" salad oil until hot but not smoking. Place heaping tablespoons of  the potato mixture in the hot oil; with back of fork, flatten slightly. Fry  about 5 pancakes at a time until golden, turning once, 3 minutes in all.  Remove pancakes with slotted spoon; drain on paper towel lined baking  sheet. Place in oven to keep warm while frying remaining pancakes. If  desired serve pancakes with applesauce or sour cream.

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Nutrition

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Serving Size: 1 Serving (153g)
Recipe Makes: 6 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 121mg		4 %
Potassium 0.1mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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