Potato Latkes

Idaho potatoes, med diced, 6 level cups

Yellow onion, med diced, one-half level cup

Fine bread crumbs, fresh bread in food processor , 1/2 level cup

A/p flour, 1 level cup

Salt, 1 tsp.

White pepper, 1/2 tsp

Garlic powder, 1 tsp

Baking powder, 3/4 tsp

Large whole eggs, 7

Vegetable oil, 3 tbsp

Peel approximately 2-3 lbs. Idaho potatoes. Dice potatoes and place in cold water. Dice onion and measure 1/2 level cup. Use grinder attachment of kitchen mixer (medium sized holes) or food processor to do the following:

Alternate grinding drained potato and onion, or use a food processor with a shredder attachment. After grinding potatoes and onions, squeeze out extra liquid with kitchen towels. Combine with remaining (except vegetable oil) ingredients with a wooden spoon. Cook on griddle (med high) using non-stick spray.

Size is about 3 oz and they should cook about 4 minutes on each side. Let cool and/or refrigerate until needed.

Refry in pre-heated medium high heated skillet when ready to serve in vegetable oil (1 tbsp per each 4 latkes- 1 minute per side). Serve with apple sauce and sour cream.

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