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Potato Latkas

Source of Recipe

Tammy


Recipe Introduction

"This recipe goes back a way. My pre-school teacher, Moradena, gave this recipe to us and it has been a Galitzer family staple ever since. Enjoy." Tammy's additional notes: 1) Some people find 1 teaspoon of pepper to be a bit much. I personally like the way the spicier version is balanced by cold apple sauce or sour cream. 2) When you are making large quantities of this, peel and cut up your potatoes and leave them in cold water until you are ready to make your batter. This will keep the potatoes from turning purple on you. You can not store the batter, but you can brown the pancakes on both sides, finish them on cookie sheets in the oven (425 degrees), and refrigerate them. I�ve never tried freezing them, but if I did, I�d put them on a cookie sheet in one layer, and let them freeze individually. After they are frozen, I�d put them in a freezer storage container, just like freezing berries. 3) For 20 people, make 6 recipes. 4) If you use large potatoes, use a large or extra large egg. The egg with the flour is what keeps your pancake together.

List of Ingredients

1 egg
1 small sliced onion
2 cubed potatoes (divided)
2 tablespoons flour (divided)
1/2 teaspoon baking powder
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon pepper


Recipe

In a blender add:

1 egg
1 small sliced onion
1 cubed potato
1 tablespoon flour
1/2 teaspoon baking powder

Blend just a few seconds. Do not over-blend, but you don�t want megachunks (I put that in for my dad, who never thinks I blend it enough).

Open the blender and add:

1 more cubed potato
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon pepper

Blend again, just a few seconds. Fry in oil to make pancakes. Serve with applesauce or sour cream.