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Potato Latkes IV (P, KLP, TNT)
Source: L.A. Times Food Section- Judy Zeidler November 25, 1994
Serves: 8

2 large russet potatoes, peeled and shredded
1 tablespoon fresh lemon juice
1 egg
5 tablespoon olive oil, plus extra for sprinkling
1 teaspoon salt
freshly ground pepper
2 cups Chopped Olive Relish (click here for recipe)

Place shredded potatoes in large bowl and add lemon juice, egg, 1 tablespoon olive oil and season to taste with salt and pepper. Mix well. Drain liquid that accumulates at bottom.

Heat 2 tablespoons olive oil in 6" nonstick skillet.

Spoon 1/2 of potato mixture into hot oil. Gently flatten with fork or spatula, spreading evenly. Cook over medium heat until brown on one side, about 10 minutes.

Turn carefully and brown on other side. Drain on paper towels. Repeat with remaining 2 tablespoons olive oil and remaining 1/2 of potato mixture.

Arrange pancakes on serving platter. Spread 1 cup Chopped Olive Relish over each. Sprinkle to taste with additional olive oil. Cut each latke into 4 wedges.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A