Potato Latkes
Alstede Fresh Potato Latkes
1 egg, beaten
1/3 cup minced onion
1/2 cup mashed potato
1 large russet potato, striped, leaving on some peel & shredded
1 carrot peeled, shredded
1/4 t salt, 1/8 t black pepper
1/4 teaspoon baking powder
Vegetable oil for frying
Beat the egg and add the salt and pepper and baking powder.
Mix in the mashed potatoes.
Mince the onion. Shred the potato and carrot on the large holes of the grater or use the grater attachment of your food processor.
Quickly press the shredded potato between sheets of paper towel to drain. Working quickly to avoid having potato change color.
Add the shredded potato, carrot, and onion to the egg mixture.
Heat a thin coating of oil in a large, coated frying pan. Spoon heaping tablespoons of the mixture into the oil. Flatten each spoonful of potato mixture with the back of the spoon to make thin latkes.
Fry until the edges turn a deep golden brown. Turn to fry the other side. Turn only once.
Drain on a paper towel.
Keep the pancakes warm in a 200-degree oven on a baking sheet.
Serve latkes with apple sauce and/or sour cream.
Recipe & photo provided by Jenn Borealo
Culinary & Education Specialist at Alstede Farms
