Adapted from Nach Waxman's recipe via The New Basics Cookbook
8 Idaho potatoes (8 oz. each) peeled and patted dry
1 onion, grated
2 eggs, lightly beaten
1/4 cup flour
3/4 teaspoon baking powder
Black pepper, to taste
Salt to taste
Vegetable oil
Using a hand grater or food processor, shred potatoes. Place in non-reactive bowl. Let them sit for 15-20 minutes. The potatoes will release liquid and turn red.
Place grated onion in separate bowl.
Transfer the potatoes to a large colander and drain for 10 minutes. Spray them hard with water for several minutes, working the shreds with your fingers. The reddish starch will wash out and the potatoes will be white. Squeeze them to remove as much water as possible. Transfer to a clean bowl.
Drain grated onions. Add to potatoes. Add eggs, flour, baking powder, salt and pepper. Mix thoroughly.
Heat 1/8 inch vegetable oil in a large nonstick pan over medium-high heat. Using a slotted spoon, drop level spoonfuls of the potato mixture into the hot oil. Saute them until golden brown on both sides, pressing lightly with the spatula when you turn them, 1 1/2 to 2 minutes per side. When cooked, drain pancakes on brown paper bags and keep warm. Add more oil to skillet as needed for additional
batches.
Can be reheated, if necessary, in a 300 degree oven for several minutes.
Onion and Sour Cream Dip
1 container sour cream
1 very large or 2 medium onions
2-3 cloves garlic, minced
3 tablespoons olive oil\
Cut onion in half. Cut each half lengthwise. Heat oil in large frying pan. Put onions in pan after oil is heated through. Saute until onions are brown; add garlic. Saute until garlic is cooked. Allow to cool.
Place in serving bowl and stir in sour cream. Use as an accompaniment to latkes.
8 Idaho potatoes (8 oz. each) peeled and patted dry
1 onion, grated
2 eggs, lightly beaten
1/4 cup flour
3/4 teaspoon baking powder
Black pepper, to taste
Salt to taste
Vegetable oil
Using a hand grater or food processor, shred potatoes. Place in non-reactive bowl. Let them sit for 15-20 minutes. The potatoes will release liquid and turn red.
Place grated onion in separate bowl.
Transfer the potatoes to a large colander and drain for 10 minutes. Spray them hard with water for several minutes, working the shreds with your fingers. The reddish starch will wash out and the potatoes will be white. Squeeze them to remove as much water as possible. Transfer to a clean bowl.
Drain grated onions. Add to potatoes. Add eggs, flour, baking powder, salt and pepper. Mix thoroughly.
Heat 1/8 inch vegetable oil in a large nonstick pan over medium-high heat. Using a slotted spoon, drop level spoonfuls of the potato mixture into the hot oil. Saute them until golden brown on both sides, pressing lightly with the spatula when you turn them, 1 1/2 to 2 minutes per side. When cooked, drain pancakes on brown paper bags and keep warm. Add more oil to skillet as needed for additional
batches.
Can be reheated, if necessary, in a 300 degree oven for several minutes.
Onion and Sour Cream Dip
1 container sour cream
1 very large or 2 medium onions
2-3 cloves garlic, minced
3 tablespoons olive oil\
Cut onion in half. Cut each half lengthwise. Heat oil in large frying pan. Put onions in pan after oil is heated through. Saute until onions are brown; add garlic. Saute until garlic is cooked. Allow to cool.
Place in serving bowl and stir in sour cream. Use as an accompaniment to latkes.
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