Latkes (luht-k’s) are Jewish potato pan-cakes which are delicious served with salt beef or hot tongue. They can also be made without the onion and served as a sweet pancake with lemon and sugar or cinnamon.

6 medium-sized potatoes, peeled and grated

2 large onions, grated

2 tablespoons flour

1 teaspoon warm water eggs, lightly beaten

1 teaspoon salt

1 teaspoon black pepper

1 oz. butter

1 tablespoons corn oil

Drain off the excess liquid from the grated potatoes and place them in a medium-sized bowl with the onions, flour, water, eggs, salt and pepper. Using a wooden spoon, beat until the ingredients are well blended.

In a large frying-pan heat half the butter and half the oil over moderate heat. When the foam subsides, drop in the potato

mixture, a tablespoonful at a time, to make small pancakes. Fry for 3 minutes on each side or until the latkes are brown and crisp. Add more oil and butter to the pan if needed. With a slotted spoon, transfer the latkes to a plate. Keep hot while you cook the remaining latkes in the same way.

Serve hot.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus