| 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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