| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Emlive08, New |
1 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Baking potatoes; peeled |
| 1 |
md |
Onion; julienned |
| 2 |
|
Eggs |
|
|
Salt |
|
|
Freshly ground white pepper |
| 1/4 |
ts |
Baking powder |
| 2 |
tb |
Matzah or all-purpose flour |
|
|
Vegetable oil for frying |
| 1 |
c |
Applesauce |
| 1 |
c |
Sour cream |
| 4 |
oz |
Caviar |
INSTRUCTIONS
Using a hand grater or food processor, grate the potatoes. In a mixing
bowl, combine the grated potatoes, onions, eggs, baking powder, and flour.
Mix well. Season with salt and pepper. In a large skillet, over medium-high
heat, cover the bottom with 1/2-inch of oil. When the oil is hot, spoon 2
tablespoons of the filling into individual cakes. Using the back of the
spoon, flatten each pancake. Pan-fry until golden brown on each side, about
2 to 3 minutes. Remove from the oil and drain on paper towels. Fry the
cakes in batches and do not over crowd the pan. To serve, place a dollop of
the applesauce or sour cream in the center of each latke. Place the latkes
on a platter and serve warm.
Yield: 2 dozen
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIB84
Converted by MM_Buster v2.0l.
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