Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 large baking potato (1 pound), peeled
• 1 small onion (4 ounces), peeled
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Oil, for frying

Directions:

In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.

In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.

In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed

Makes 12 small pancakes.

Nutrition:

Substitutions:

Lacking cheesecloth, I placed the potatoes between layers of paper towels for 5 minutes.

Recipe courtesy of