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Lacy Potato Pancakes (latkes)

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CATEGORY CUISINE TAG YIELD
Eggs Jewish Breakfast, Jewish, Pancakes 2 Servings

INGREDIENTS

4 Potatoes – peeled
1 Onion
2 Eggs
1/3 c Flour
1 t Baking powder
1 t Salt
1 pn Lemon pepper

INSTRUCTIONS

or pepper oil - for frying  Grate potatoes either using the largest
holes on a four-sided hand  grater, or the grater attachment on a food
processor. Place potatoes  in a colander and rinse under cold water to
remove the starch. Be  sure to allow potatoes to drain well.  Grate
onion, removing any  excess moisture by placing in colander and
pressing with the back of  a wooden spoon. Combine potato and onion.
Beat eggs into mixture;  stir in flour, baking powder, salt and pepper.
If using a food  processor, combine ingredients using plastic knife
attachment so  potatoes remain in grated pieces. Heat 1/8" of oil in a
large  skillet.  For each pancake, drop about 2 tablespoons of batter
into  the oil and flatten with the back of a wooden spoon; the flatter
the  pancake, the crisper it will be. Brown well on both sides. Drain
well  on paper towels. Keep the cooked pancakes warm in a 100 F oven.
Serve  with Pink Cinnamon Applesauce (see recipe) and/or sour cream.
Makes  about 2 dozen regular size or 5 dozen miniatures. Pancakes may
be  made ahead of time and refrigerated between layers of waxed paper
when cooled. To reheat, place in a single layer on an ungreased  cookie
sheet. Bake uncovered at 450 F for 5 minutes, or until crisp  and hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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