December 12, 2017
Dinner, Lunch, Main Dish,
Side Dishes, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Hanukkah, Sunday Dinner, Stove Top, Kosher, Non-Dairy, Vegetarian, Make it from scratch more
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"Growing up we knew them as potato pancakes, this Latke recipe is similar to one we made years back and one in Chatelaine as well as a latke recipe featured on a local cooking show. At our house we seem to have a new tradition in the making, come pre Christmas family weekends Lacy Potato Latkes get star billing for a late breakfast mini brunch. These are great anytime be it late breakfast, lunch or an evening meal."
Peel and grate potatoes and onion to prefered texture, place in colander drain and squeeze dry, place in large mixing bowl, stir in beaten egg, flour, salt, baking powder and pepper.
In large skillet (I use two skillets) add enough oil to fry, heat over medium-high heat, for each latke spoon in 1/4 cup pressing down lightly to flatten leaving space between latkes.
Fry turning once until golden brown, crispy on the outside and cooked through, tranfer to wire rack or paper towel lined baking sheet to drain.
Serve hot, we love ours with a dollop or two of sour cream.
While I have not yet done the make ahead, for large crowds you may want to do so, place latkes on a wire rack cover with paper towel, set aside for up to two hours, remove paper towel place on baking sheet, bake in preheated 350 oven until heated through (about ten minutes)
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Delicious! These crispy and light latkes are perfect. Used 4 small yellow fleshed potatoes that made for 3 serves. Cut the salt to 1/4 tsp for us and used lots of pepper. Will be making these again! Thank you Gerry for sharing. Made for Billboard Recipe Tag.