Potato Pancakes(Latkes My Way)

* Exported from MasterCook *

POTATO PANCAKES (LATKES MY WAY)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Jewish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Potatoes, medium
2 md Onions, peeled
2 lg Eggs, well beaten
3 lg Tablespoons flour, cracker
-meal, potato flour or
-matzo meal
2 ts Baking powder

1. Pare potatoes; let soak in bowl of ice water for 2
or 3 hours, drain.

2. Using fine grating disk of food processor, or the
finest side of a four sided grater, grate potatoes
into a medium bowl, grating the onions with the
potatoes as you work. (The juice prevents the potatoes
from darkening.)

3. Drain mixture through a large sieve set over a
large bowl. Squeeze handfuls of the potato/onion
mixture over sieve, allowing liquid to drain into the
bowl. Let the liquid from the potatoes stand a few
minutes to allow starch sediment to collect in the
bottom of the bowl.

4. Meanwhile, mix the potato/onion mixture with the
eggs, flour, baking powder, 1 teaspoon salt and dash
of pepper. Add 1 tablespoon more flour, if needed to
thicken mixture to consistancy of cooked cereal.
Carefully pour or spoon off liquid from potatoes; add
sediment only to the potato-egg mixture, stirring till
just blended.

5. Preheat oven to 250 degrees F. In a 12" skillet,
over medium high heat, heat 1/2" salad oil until hot
but not smoking. Place heaping tablespoons of the
potato mixture in the hot oil; with back of fork,
flatten slightly. Fry about 5 pancakes at a time until
golden, turning once, 3 minutes in all. Remove
pancakes with slotted spoon; drain on paper towel
lined baking sheet. Place in oven to keep warm while
frying remaining pancakes. If desired serve pancakes
with applesauce or sour cream.



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