Monday, July 18, 2011
Potato Latkes-Beth Hensperger's Recipe
The boys liked these better than my usual pancakes with grated apple and carrot. They certainly were simple enough, though they have baking powder and would not be acceptable for Pesach. Otherwise, these will probably go into regular menu rotation around here. This is the second recipe I've made from, The Best Quick Breads. Something makes me think this will soon become a favourite cookbook. I really like that it only calls for 1 egg.
You Will Need:
1 medium onion
2 large Russet potatoes (about 1 1/2 lbs.)
1 large egg, lightly beaten
1 teaspoon baking powder
1/4-1/2 cup AP flour
1/4 cup oil (she suggests canola, but I used corn)
Peel and grate onion and potatoes using large holes on a grater. Place in a bowl and immediately add the egg. Add baking powder, salt/pepper, and staring with 1/4 cup of flour, add until you have a medium thick batter.
Heat pan over medium heat and add oil. Drop by spoonfuls into pan and flatten lightly. Fry until golden, flip and fry other side. Serve hot.