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Potato Latkes, Kinder and Gentler (P, TNT)
Source: Unknown
Yield: Approximately 30 small latkes

5 to 6 medium-large potatoes (3/4kg approximately)
1 medium onion, grated
4 large eggs, beaten
2 tbsp. plain flour with 1 tsp. baking powder OR
2 tbsp. self-rising flour
Salt, to taste
Pepper, to taste
Oil for frying

Cover potatoes with cold water and bring to boil. Boil exactly 10 minutes. Pour off water and refresh with cold water. Leave 5 minutes exactly (important to time this recipe carefully). Dry potatoes very well.

Either grate the potatoes coarsely by hand or in food processor, WITH the SKIN ON. Remove any large pieces if not grated fully.

Mix together potatoes, onion, eggs, flour, salt and pepper. Fill a frying pan two thirds full of oil, and heat.

Drop grated potato mixture either from teaspoon or dessert spoon (depending on the size you require). Do not flatten too much as these fry fast--the mixture is relatively dry. Turn over and brown second side. Drain well on kitchen towels and serve.

To oven "fry" (bake), place in spoonfuls on baking paper on oven tray and bake at 200°C (400°F). Watch them carefully; turn over for second side to brown. You can spray with light olive oil before baking. For oven baking, add 1 tbsp. oil to the batter.

Poster's Notes:
I like to use light olive oil for frying but that is a personal taste.

This recipe requires no peeling, has little moisture and the mixture doesn't go black. To freeze, do not brown as much. To reheat, place on wire cake rack over an oven tray. Warm until crisp.

Posted by Ruth Wein

Nutritional Info Per Serving: N/A