These classic latkes can be made a couple of hours in advance and warmed up when guests arrive. Serve with sour cream and applesauce. Recipe from Everyday Food, December 2003. Cooking time: 1 hour 20 minutes. Makes 4 servings. Ingredients: 1 1/2 pounds waxy potatoes, peeled; 1 medium onion; 1 large egg, lightly beaten; 2 tablespoons unbleached all-purpose flour; kosher salt and freshly ground pepper; 3 tablespoons canola oil; sour cream and applesauce, for serving; whipped cream and apple powder, for garnish. Instructions: 1. Coarsely grate the potatoes and onion in a colander set over a bowl. Squeeze out as much liquid as possible and transfer the vegetables to a large bowl. Stir in the egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper. 2. Heat the oil in a large nonstick skillet over medium heat. Working in batches, drop 1/4-cup mounds of the potato mixture onto the skillet; press lightly with a spatula to flatten. Cook until the pancakes are golden brown, 5-6 minutes per side. Transfer to a paper towel-lined plate. Serve with sour cream and applesauce, if desired. Cooking notes: The pancakes can be made up to 3 hours ahead; reheat them in a 400-degree oven.
27.04.2023 @ 09:08
These classic latkes can be made a couple of hours in advance and warmed up when guests arrive. Serve with sour cream and applesauce. Recipe from Everyday Food, December 2003. Cooking time: 1 hour 20 minutes. Makes 4 servings. Ingredients: 1 1/2 pounds waxy potatoes, peeled; 1 medium onion; 1 large egg, lightly beaten; 2 tablespoons unbleached all-purpose flour; kosher salt and freshly ground pepper; 3 tablespoons canola oil; sour cream and applesauce, for serving; whipped cream and apple powder, for garnish. Instructions: 1. Coarsely grate the potatoes and onion in a colander set over a bowl. Squeeze out as much liquid as possible and transfer the vegetables to a large bowl. Stir in the egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper. 2. Heat the oil in a large nonstick skillet over medium heat. Working in batches, drop 1/4-cup mounds of the potato mixture onto the skillet; press lightly with a spatula to flatten. Cook until the pancakes are golden brown, 5-6 minutes per side. Transfer to a paper towel-lined plate. Serve with sour cream and applesauce, if desired. Cooking notes: The pancakes can be made up to 3 hours ahead; reheat them in a 400-degree oven.