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From: ARNIE@osu-20.ircc.ohio-state.edu (ARNIE SKUROW)
Newsgroups: rec.food.recipes
Subject: OVO: Potato Latkes
Keywords: recipe ovo
Message-ID: <1990May29.135545.4948@mthvax.cs.miami.edu>
Date: 29 May 90 11:35:56 GMT
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My recipe for potato latkes comes from watching my mom make them over
the years.  They are delicious served plain, with sour cream, or with
any other topping you would desire such as meat drippings, etc.

3-4 large potatoes, reds or whites (Idahoes are a bit starchy but will work)
1 medium onion
2-4 TBSP A.P. flour
Salt and Pepper
1 large egg
Cooking oil for frying (I use solid Crisco)

1 tsp baking powder (Optional)

Grate the potatoes over a course grater.  Grate in the Onion using a fine
grater.  Press down on the mound of potato/onion mixture and drain off 
excess liquid.  Stir in the egg, salt and pepper, and 1 to 2 TBSP flour.
If mixture still seems too thin add another 1 or 2 TBSP of flour.

In a deep, heavy skillet, preferably a cast iron skillet, heat enough solid Crisco or liquid cooking oil to have 1/4" of oil in the pan.  Heat to 375.

Drop in large spoonfuls of the potato mixture to achieve a pancake of
2" in diameter.  Brown on one side, turn and brown on the other.

The baking powder option will give you lighter, fluffier potato pancakes.

I prefer the heavy style and do not use baking powder.  However, I have
some friends who like the lighter pancakes so I'll add baking powder to
the mixture before making their latkes.

Arnie Skurow