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.