Easy Potato Latkes

Name: Easy Potato Latkes
Yield: Yield: About 2 dozen, or 5 dozen miniatures.
Ingredients: 2 eggs (or 1 egg plus 2 egg whites); 2 eggs (or 1 egg plus 2 egg whites); ⅓ cup flour or matzo meal; ⅓ cup flour or matzo meal; ¾ tsp salt; 1 tsp baking powder; ¼ cup oil (approximately); freshly ground black pepper to taste; 4 medium potatoes, peeled or scrubbed; 2 eggs (or 1 egg plus 2 egg whites); 1 medium onion

Preparation info

Yield: About
2 dozen
, or 5 dozen miniatures.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

I use Idaho (russet) potatoes, but some cooks prefer Yukon Golds or red-skinned potatoes. Serve latkes with applesauce or sour cream. For Passover, use matzo meal instead of flour.

Ingredients

4 medium potatoes, peeled or scrubbed
1 medium onion
2 eggs (or 1

Side dish
Vegetarian

Method

Steel Blade: Cut potatoes in chunks and onion in half. Place in processor with eggs. Process until pureed, 20 to 30 seconds. Add remaining ingredients except oil; process a few seconds longer to blend into a smooth mixture.

Heat 2 Tbsp oil in large nonstick skillet over medium-high heat. Drop potato mixture into hot oil by large spoonfuls to form pancakes; brown well on both side