| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Appetizers, Main dishes, Vegetarian | 24 | Servings |
INGREDIENTS
| 1 | Yukon Gold potato, about 10 peeled | |
| 1 | Sweet potato, about 10 peeled | |
| 1/4 | lg | White onion — peeled |
| 1 | lg | Egg — at room temperature |
| 2 | tb | Flour |
| 1 | ts | Salt, or more to taste |
| 1/4 | ts | Freshly ground black pepper |
| Vegetable oil for frying |
INSTRUCTIONS
Grate potatoes and onion using the largest holes of a four-sided grater. Combine in a small bowl; add the egg, flour, salt, and pepper and stir well to combine. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls into the pan and cook until golden brown around the edges, about 3 minutes. Turn latkes over, press lightly with a spatula, and cook about 3 minutes more. Continue cooking in batches until batter is used up. Serve with applesauce or sour cream. VARIATIONS Potato, Carrot And Parsnip Latkes: Use 2 all-purpose potatoes, 1 medium carrot and 1 small parsnip. Potato, Onion And Horseradish Latkes: Use 2 Yukon Gold potatoes. 1/4 large white onion, and 2 tablespoons prepared horseradish, liquid pressed out. Posted to MC-Recipe Digest V1 #156 Date: 16 Jul 1996 13:45:19 -0400 From: "McNamara, Kelly" <kmcnamara@liggett.com> Recipe By : Martha Stewart Living December 1994
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