Potato Latkes (Pancakes)

Potato Latkes (Pancakes)
Potato Latkes
  • 2 pounds russet potatoes
  • ¼ cup finely chopped or grated onion
  • ¼ cup flour
  • 2 tablespoons chopped flat-leaf parsley
  • ½ teaspoon salt
  • Black pepper to taste (optional)
  • ½ teaspoon of baking soda
  • 2 eggs, slight beaten
  • Vegetable oil for frying
  • Sour cream or applesauce (optional)
  • Preheat oven to 200°F. Place a wire cooling rack on a baking sheet and set aside.
  • Peel and shred the potatoes in a food processor. Squeeze out the water in a colander or with a large spoon or with cheesecloth or a towel. Transfer to a large bowl.
  • Add onion which has been chopped, grated or processed in the food processor to the potatoes.
  • Add flour, parsley, salt, pepper (optional), and baking soda to the potatoes and toss. Stir in beaten eggs until combined.
  • In a large cast-iron or other heavy skillet, heat 1/4 inch of oil until hot. Drop heaping tablespoons of mixture into oil and press lightly with a fork to flatten slightly. (Be careful not to crowd the pan.) Cook for 3 to 4 minutes per side until golden brown, adjusting heat as necessary. Drain on paper towels. Transfer to prepared baking sheet and keep latkes warm in oven while frying remaining latkes. Serve warm with sour cream and/or applesauce, if you like. They can be prepared ahead of time, refrigerated or frozen, and warmed in a 375°F oven.

Makes: 12 servings of 2 small latkes per serving

Per serving:
Calories: 188, Fat: 14 gm., Carbohydrates: 13 gm., Protein: 3 gm., Sodium: 162 mg. Adapted from Recipe.com