LATKES, CLASSIC POTATO LATKES
Yield: 16 pancakes
• 2 pounds Idaho Potatoes, peeled*
• 1/4 cup flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 large onion, grated
• 1 egg, lightly beaten
• 1/3 cup vegetable oil
• 1/2 cup sour cream, optional
Grate the potatoes into a large mixing bowl; add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.
In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300° F oven until serving.
Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch. Serve pancakes with sour cream, if desired.
Time Saving Tip: *A 4-ounce package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for rehydrating the potatoes, then drain them and proceed with the recipe.
Approximate nutritional analysis per serving: 94 calories, 4 g fat, 13 mg cholesterol, 137 mg sodium, 2 g protein, 14 g carbohydrates
(does not include optional ingredients)
Idaho Potato Commission: www.idahopotato.com