| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Jewish | Side dish, Potatoes, Jewish | 8 | Servings |
INGREDIENTS
| 4 | lg | Potatoes (2lb/1kg) |
| 1 | lg | Spanish Onion |
| 2 | Eggs | |
| 1 | ts | Salt |
| X ts White Pepper | ||
| 10 | tb | All-Purpose Flour |
| Vegetable Oil for frying |
INSTRUCTIONS
1. Peel potatoes and onion, slice into strips and grind or process in blender. 2. Beat eggs with salt and pepper. Stir in potato mixture. Then gradually stir in enough flour to make a thick batter. 3. Heat 2 to 3 tablespoons oil in a large frying pan. Using a scoop gently drop potato mixture into hot oil. Form a round shape. Cook 1 to 2 minutes per side or until well browned. Drain on paper towel. Add more oil as needed. Makes 8 to 10 latkes. From An Article: Shopsy's Potato Latkes by Mary McGrath in the Toronto Star, 10, June, 1995. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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