For anyone who loves crispy potatoes, Lacy Potato Pancakes (Latkes) is the perfect solution. Serve with sour cream or apple sauce for a great meal. May be used as an appetizer, side dish or even a breakfast main course.
- 4 potatoes - peeled
- 1 small onion
- 2 eggs
- 1/3 Cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 pinch lemon pepper
- or pepper oil - for frying
- Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor.
- Place potatoes in a colander and rinse under cold water to remove the starch. Be sure to allow potatoes to drain well.
- Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon.
- Combine potato and onion. Beat eggs into mixture; stir in flour, baking powder, salt and pepper.
- If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces.
- Heat 1/8" of oil in a large skillet. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crispier it will be. Brown well on both sides.
- Drain well on paper towels.
- Keep the cooked pancakes warm in a 100 F oven.
- Serve with Pink Cinnamon Applesauce and/or sour cream.
- Makes about 2 dozen regular size, or 5 dozen miniature latkes.
- Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled.
- To reheat, place in a single layer on an ungreased cookie sheet.
- Bake uncovered at 450 F for 5 minutes, or until crisp and hot.
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