Title: Potato Latke
Categories: Side Jewish Pancake Holiday
Yield: 1 Servings

6		Potatoes
1		Onion
2		Eggs, well beaten
1 1/2	ts	Salt
1/2	c	Flour Oil

Potato Pancakes (as served at Ratners Dairy Restaurant, NYC) (Arnie Gross)

Peel potatoes and grate finely into a bowl of COLD water. (This removes excess starch and makes the potatoes stiff rather than soggy.) In another bowl, grate onion finely. Mix with eggs, salt, and flour. Drain potatoes, press out ALL th liquid. Stir potatoes into batter and mix well.

Heat 1/2 inch of oil in 10 inch skillet. Drop batter by tablespoons into the hot oil. Flatten out to 4 inch pancakes and fry slowly until very brown and crisp. turn and brown on the other side. Arrange on a heated platter. Serve with appropriate garnish, either sour cream (at a dairy meal) or applesauce at a "fleishich" or non-dairy meal.

From: Marge Clark Date: 22 Jun 94 From: Gail Shipp Date: 27 Sep 97 National Cooking Echo Ä

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