Lacy Potato Pancakes (Latkes)

Title:
Lacy Potato Pancakes (Latkes)

Yield:
2 Servings

Categories:
Pancakes,
Jewish,
Breakfast




Ingredients:





     4    Potatoes - peeled


     1 sm Onion


     2    Eggs


   1/3 c  Flour


     1 ts Baking powder


     1 ts Salt


     1 pn Lemon pepper






 or pepper oil - for frying


 


 Grate potatoes either using the largest holes on a four-sided hand grater,


 or the grater attachment on a food processor. Place potatoes in a colander


 and rinse under cold water to remove the starch. Be sure to allow potatoes


 to drain well.  Grate onion, removing any excess moisture by placing in


 colander and pressing with the back of a wooden spoon. Combine potato and


 onion.  Beat eggs into mixture; stir in flour, baking powder, salt and


 pepper.  If using a food processor, combine ingredients using plastic knife


 attachment so potatoes remain in grated pieces. Heat 1/8" of oil in a large


 skillet.  For each pancake, drop about 2 tablespoons of batter into the oil


 and flatten with the back of a wooden spoon; the flatter the pancake, the


 crisper it will be. Brown well on both sides. Drain well on paper towels.


 Keep the cooked pancakes warm in a 100 F oven. Serve with Pink Cinnamon


 Applesauce (see recipe) and/or sour cream. Makes about 2 dozen regular size


 or 5 dozen miniatures. Pancakes may be made ahead of time and refrigerated


 between layers of waxed paper when cooled. To reheat, place in a single


 layer on an ungreased cookie sheet. Bake uncovered at 450 F for 5 minutes,


 or until crisp and hot.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini