Wednesday, December 20, 2006

Thelma's Latkes

This recipe is from my Jewish friend, David, The Married Guy.
Copyright 2006 by Cooking With The Single Guy/David Kligman

4 baking potatoes, peeled
1 large onion, grated
1 T lemon juice
4 eggs
3 T flour
¼ t baking soda
1 t salt
freshly grated pepper
olive oil

Grate the potatoes and onion in a food processor (the recipe is a breeze with a food processor but if you don’t have one you can use a hand peeler). Immediately transfer the mixture to a large bowl and add the lemon juice, eggs, flour, baking soda, salt and pepper. Mix well and then use a colander to drain the excess liquid. Heat about two tablespoons of oil in a non-stick skillet over medium heat. Make sure the oil is hot. With a large spoon or ice cream scoop, mound the batter and set it in the skillet, flattening it with the back of the spoon or scoop. Cook three to five minutes on each side. Drain well between paper towels to remove the excess oil. Serve immediately.

Makes about a dozen pancakes. Serve with applesauce and sour cream.

To class it up, serve with a glass of Chardonnay.

TIP: To store the latkes, place them on a baking sheet lined with kitchen hand towels and freeze them. When frozen, put the latkes in Ziploc bags and store them in the freezer. To serve the frozen latkes, place them on a foil-lined baking sheet and bake at about 400 or 450 degrees for about five to 10 minutes until the pancakes are hot and crisp.

VARIATION: For something different, add one peeled and grated apple to the mixture.

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