| 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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