Nana's Latkes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2pounds Idaho potatoes
- 2pounds Yukon new potatoes
- 5eggs, beaten
- 1cup flour
- Salt
- Vegetable oil for frying
- Sour Cream
- Apple sauce
Preparation
- Step 1
Peel potatoes, and keep in cold water until you are ready to grate them.
- Step 2
Grate the potatoes coarsely by hand (or with a Cuisinart using first the shredding blade then the blending blade). The mixture should be slightly lumpy and not too blended. Add the beaten eggs. Mix in up to 1 cup of flour. Add a little salt. The batter should be fairly liquid and not too thick.
- Step 3
Heat about a half-inch of vegetable oil in a frying pan. When the oil is very hot, use a soupspoon as a measure to put small amounts of the batter in the oil. Fry the pancakes on one side, then the other, until they have turned brown on both sides and are crispy around the edges.
- Step 4
Drain the pancakes on paper towels that have been placed on a platter atop a saucepan of simmering hot water or keep warm in the oven.
Private Notes
Comments
Onion? Where’s the onion? Essential! For this huge a batch I’d grate 2 large sweet onions in with the potatoes. And if you’re going to make this many, by all means keep them warm in the oven on a rack. Having them sit on paper towels that absorb the oil will not keep them crisp.
Use onion
Onion? Where’s the onion? Essential! For this huge a batch I’d grate 2 large sweet onions in with the potatoes. And if you’re going to make this many, by all means keep them warm in the oven on a rack. Having them sit on paper towels that absorb the oil will not keep them crisp.
Wonderful to see an onionless latke recipe for those who are sensitive to them