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5 medium potatoes, peeled
2 large eggs
3 tablespoons flour
1 tablespoon lemon juice
6 scallions chopped, only the white part
1 teaspoon salt
Dash pepper
1 tablespoon parsley
Vegetable oil for frying

Grate peeled potatoes into a large bowl. Place grated potatoes in a sieve in the sink, and press out as much liquid as possible. Return potatoes to the bowl.

Beat the eggs, and add them to the potatoes. Add the rest of the ingredients.

Heat 1/2" of vegetable oil in the frying pan. Gently drop 1 tablespoon of the mixture into the oil for each latke. Flatten the mixture and allow it to brown on each side, turning once with a slotted pancake turner. Cook several latkes at once, as many as the pan will hold. (I used 2 pans, and found out that on one burner, I needed just under medium heat for the cast iron pan, and on the other, I had to use just over medium for a non-stick pan.)

Remove latkes from the frying pan with the pancake turner. Place them on paper towels to drain.

Serve with sour cream or applesauce.

Poster's Notes:
For the barbarians, ketchup and horseradish are also tasty;-)

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A