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2 medium onions, chopped fine
Combine onions and shredded potatoes; add eggs, salt, pepper, sugar and flour. Mix well.
Heat oil in nonstick skillet. Scoop about 1/4 cup of potato mixture for each pancake into skillet. Fry on 1 side until edges begin to brown. Turn and fry on other side until done. Remove to glass dish lined with paper towel to drain off excess oil. Continue adding oil to skillet as needed.
Latkes may be refrigerated until ready to serve. Remove from refrigerator and heat in a 350°F oven for 5 to 10 minutes before serving.
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
1 16-ounce package fresh shredded hash brown potatoes
3 eggs, lightly beaten
1-2 teaspoons salt, or to taste
1/4 teaspoon pepper
1 teaspoon sugar (optional)
1/4 cup flour or matzo meal
Oil for frying