Senator Roy Blake's Crusty Potato Latkes
Featured Pinch Tips Video
- 6 medium
- baking potatoes, peeled
- 1 small
- onion, grated
- 3 large
- eggs, beaten
- 3/4 c
- 2 tsp
- vegetable oil, for frying
- daisy brand sour cream
- motts applesauce, plain
1Grate potatoes coarsely into a bowl of water.
This keeps the potatoes from turning dark and removes some of the excess starch, making the pancakes crisper.
2In another large bowl. combine the onion, eggs, flour, salt.
3Drain the potatoes, place in a clean dish cloth and squeeze out all of the water possible.
4Fold the potatoes into the batter.
5Heat oil in a large cast iron skillet, on medium heat.
6Spoon heaping tablespoons of batter into oil, spreading batter with the back of the spoon into 4-inch rounds.
7Brown on 1 side, turn and brown on the other side.
Brown slowly so potatoes have time to cook through properly.
8Drain on paper towels or paper grocery bag. Keep warm in a 200 degree oven until all are done.
9Place on serving platter and serve with sour cream and applesauce.