TLC Cooking "Potato Latkes"

Potato Latkes

Potato Latkes

YIELD Makes about 18 latkes
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INGREDIENTS

2	large or 3 medium baking potatoes (about 1-3/4 pounds), peeled and shredded
1	large onion (8 ounces), shredded
2	eggs, beaten
1/4	cup matzo meal
3/4	teaspoon salt
1/4	teaspoon black pepper
2	tablespoons vegetable oil, divided
Applesauce (optional)
Sour cream (optional)

PREPARATION:

Combine potatoes and onion in large bowl. Add eggs, matzo meal, salt and pepper; mix well.
Heat 1 tablespoon oil in large nonstick skillet over medium-low heat until hot. Drop potato mixture by level 1/4 cupfuls into skillet. Use back of spatula to flatten potato mixture into 3-1/2-inch patties, about 1/2 inch thick. Cook about 4 minutes per side or until golden brown. Transfer to ovenproof platter lined with paper towels.
Keep warm in 200°F oven while preparing remaining latkes. Add remaining 1 tablespoon oil as needed. Serve warm with applesauce or sour cream. Garnish as desired.

This recipe appears in: Jewish

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