CLASSIC POTATO PANCAKES

I strongly believe that this is one of those recipes every housewife needs to know. These Classic Potato Pancakes, or Latkes, require just a few common ingredients, and I have never met a person who doesn’t like them. Kids are crazy about these! You can serve them with some sour cream for breakfast or generously cover them with this Creamy Mushroom Sauce to make a scrumptious, vegetarian dinner.


WHAT KIND OF POTATOES ARE BEST FOR POTATO PANCAKES?
I recommend using russet potatoes in this recipe, because they work best, due to the high starch content. If you don’t have russets, you may use Yukon Gold or Katahdin. Check out this Guide To Every Type Of Potato You Need To Know if you’d like to learn more.  Traditionally, the potatoes have to be grated, but nowadays, a food processor will do the same job, saving you time and energy. The choice is yours. 🙂

Ingredients

• 4 large russet potatoes
• 1 medium onion
• 1 egg
• 1/4 cup all purpose flour
• salt, pepper
• vegetable oil for frying

Instructions

1. If using food processor: peel and cube the potatoes and onion. Place the vegetables in food processor and process for about 2 minutes, until potatoes look "grated" and no lumps remain. If using grater: peel the potatoes and onion and grate.
2. Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.
3. ............................

for full instruction please see : cooktoria.com

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