WEEKDAYS 1e|12c|p

Potato Latkes

Terry Wolf and Ted Tinling
Servings: 6 to 8
1 to 30 min

This festive appetizer can be prepared in advance and re-heated in a 325°F oven, when you are ready to serve.

  • Ingredients
  • step-by-step directions
Potato Latkes
  • 1 large baking Potato
  • 1/4 cup grated Onion
  • 1 large Egg (beaten)
  • 1 teaspoon Flour
  • Salt and Pepper
  • Canola Oil (for frying)
  • Sour Cream (for serving)
  • Caviar (for serving)
  • Grate the potato on the large holes of a box grater over a colander. Do the same with the onion directly into the colander. You need only give the onion a few swipes on the grater. Press out liquid, and then transfer to bowl. Add some of the beaten egg to moisten it – the whole egg is not necessary. Add a heaping teaspoon flour, salt, and a few turns of freshly ground black pepper. Combine.  
  • Heat 1” of oil in a large frying pan. Oil is hot enough if a sliver of grated potato sizzles.  Fry by teaspoons pressing out excess liquid before placing in the oil.  Fry on both sides until a deep golden brown.
  • Top with sour cream and caviar or any other topping, such as chutney, or applesauce, and serve as an hors d’oeuvre or appetizer.
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