CRISP POTATO PANCAKES (LATKES) |
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| Delicious Potato Patties, very crispy and full of flavor. Serves 2-3 |
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| 2 | Medium-size all purpose potatoes, peeled | 2 | |
| 1 tbsp. | Lemon juice | 15 mL | |
| 1/4 cup | Butter | 50 mL | |
| 2 tbsp | Flour | 25 mL | |
| 1/4 cup | Finely chopped onion | 50 mL | |
| 1 tbsp | Thinly sliced green onions | 15 mL | |
| 1 | Large egg, beaten | 1 | |
| 1/2 tsp | Salt | 2 mL | |
| 1/4 tsp | Pepper | 1 mL | |
| 1/4 tsp | Baking powder | 1 mL | |
| 1 tbsp | Vegetable oil, or as needed | 15 mL | |
| 1 tbsp | Butter or as needed | 15 mL | |
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Using coarsest side of hand grater, grate potatoes into large bowl. Toss with lemon juice to coat thoroughly; let stand 5 minutes. Drain well. Add melted butter, flour, onion, scallions, egg, salt, pepper and baking powder to potatoes; stir to mix well. In 8 inch skillet over medium-high heat, heat 1 tbsp. each oil and butter. Working in batches of 3 to 4 pancakes, add potato mixture in heaping tablespoonfuls to skillet; using tines of fork, flatten each into very thin round about 2 1/2” in diameter. Cook pancakes 3 to 4 minutes on each side until golden brown and cooked through. Remove to paper towels to drain; keep warm in 300°F [150°C] oven. Repeat procedure until remaining potato mixture is used up, adding more oil and butter to skillet as needed.
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