| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | St. Louis | Post2 | 4 | servings |
INGREDIENTS
| 4 | md | Potatoes |
| 1 | md | Onion |
| 2 | Eggs | |
| Salt; to taste | ||
| Ground pepper; to taste | ||
| 1 | ts | Baking powder |
| Vegetable oil; for frying | ||
| Sour cream; (optional) | ||
| Applesauce; (optional) |
INSTRUCTIONS
Grate potatoes and onion into bowl. Beat in eggs. Add salt, pepper and baking powder. Heat oil in a large skillet. Drop mixture into hot oil by large spoonfuls. Fry until golden brown on both sides. Serve immediately with sour cream or applesauce. Yield: 4 to 6 servings. Comments: Some cooks place the grated potatoes in a large sheet of cheesecloth or triple layers of paper towels and squeeze out all the water before mixing with the other ingredients. Others take a clean, empty can with both ends removed. Place the can on a plate; put some of the potato mixture in the can. Pack down, then slowly lift the can to make the latkes higher. Recipe Source: St. Louis Post-Dispatch - 12-14-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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