Pass the Applesauce Potato Latkes (aka Potato Pancakes)

Potato Latkes

Hon, these potato latkes tasted as good as they smelled!  I tripled the recipe below, then portioned and froze them, ready to defrost and reheat at a moment’s notice. Prepping and frying latkes is a lot of work, which is why I make them only twice a year. Yes, they’re cooked in oil. But, they’re worth it on occasion, especially if served with applesauce or sour cream.

Grate potatoes in food processor.

Grate onions in food processor.

Fry latkes in oil until medium brown on each side.

Add more oil to frying pan when oil level drops.

Drain latkes on brown paper bags to retain their crispiness.

POTATO LATKES

Ingredients

4 large potatoes, peeled and grated (I used a food processor to grate potatoes and onions.)

1 cup onions, grated

2 eggs

1/2 teaspoon baking powder

1/2 cup flour

Salt and pepper to taste

Corn, canola or vegetable oil

brown paper grocery bags, cut open and flattened on a counter

Directions

1.  Insert grating disc in food processor and grate potatoes.  Place potatoes in a colander sitting in a bowl or sink.  Drain excess liquid.

2.  Grate onions in food processor.

3.  In a large bowl, combine drained potatoes with eggs, salt, pepper, baking powder, flour and onions.  Mix well.

4.  Pour a layer of oil in frying pan and heat on a medium heat.

5.  Drop potato mixture by spoonfuls into hot oil.  (Be careful, because they splatter.)

6.  When one side of a latke is medium brown, turn and brown other side.

7.  Drain on paper bags.

Yield:  approximately 25 latkes, depending on the size of the spoon and amount of mixture you drop into the oil.

*If not serving right away, you may freeze latkes once they’ve cooled. When ready to serve, preheat oven to 425 degrees F.  Place latkes in a single layer on foil-lined cookie sheets.  Bake approximately 15 minutes or until crisp.

Serve with applesauce or sour cream.