Classic Idaho Potato Latkes 

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Serves: 16 person(s)

Preparation Time: 25 mins
Cooking Time: 30 mins

Yield: 16 x pancakes

A traditional holiday dish.

Suggestions:

* Time Saving Tip: A 4-oz package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for rehydrating the potatoes, then drain them and proceed with the recipe.

Ingredients:

0.90 kg Idaho Potatoes, peeled *

1/4 cup flour

1 tsp baking powder

3/4 tsp salt

1 large onion, grated

1 egg, lightly beaten

1/3 cup vegetable oil

Directions:

Grate the potatoes into a large mixing bowl; add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.

In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time). Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.

Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving.

Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch.

Variations:

Serve pancakes with sour cream, if desired.

Serving suggestion is not included in the nutritional analysis and is not dairy-free, if dairy-free is required.

Author:

Recipe and photo courtesy of Idaho Potato Commission ©
Idaho Potato Commission

Related Recipes:

Sweet Idaho Potato and Ricotta Latkes