Vegetarian: Vegetarian Dishes: Classic Idaho Potato Latkes

A traditional holiday dish.

Author: Recipe and photo courtesy of Idaho Potato Commission ©
Date: September 02, 2008

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.

Serves: 16 person(s)
Yield: 16 x pancakes

Preparation Time: 25 mins
Cooking Time: 30 mins

Ingredients:

2 lb 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.

Related Recipes:

Sweet Idaho Potato and Ricotta Latkes