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Preparation Time: 20 minutes
Cooking Time: 10 minutes
Course: breakfast
Other Info
servings: 2-4Ingredients
U.S. |
Ingredients |
European |
4 – 5 |
Potatoes |
4 – 5 |
1 |
Onion (small) |
1 |
2 |
Eggs |
2 |
¼ tsp |
Pepper |
¼ tsp |
1 pinch |
Salt |
1 pinch |
2 Tbs |
Bread crumbs |
2 Tbs |
½ c |
Oil |
120 ml |
Directions
Wash, peel and grate enough potatoes to make 3 cups.
2. Rinse grated potatoes under water to remove the excess starch and drain in a colander.
3. Grate enough onion to make 4 tablespoons.
4. Pat both the potatoes and onions dry with a paper or dish towel.
5. In a large bowl, beat the eggs. Add the potatoes, onion, pepper, salt and bread crumbs. Mix well. Adjust to a desired consistency by adding more bread crumbs (if it gets too thick, add milk).
6. In a frying pan, heat the oil over a medium-high flame.
7. Drop in the potato mixture by the spoonful. After a few minutes, turn and cook until golden brown on both sides. Place on paper napkins or paper bags to absorb the extra oil.
Notes: These are traditionally served during Chanukah and can be served with applesauce and/or sour cream.
Substitutions: Bread crumbs/Cracker crumbs/Flour.