Recipe: Vegetarian Potato Latkes
Sometimes you can't beat the classics. This is one of those instances. Don't mess with latkes! Serve these with homemade applesauce, organic sour cream and freshly snipped chives. Incredible. Simple. Classic. Unbelievably good!
2 cups coarsely shredded baking potatoes
2 Tbsp flour
1.5 tsp salt
2-3 Tbsp shredded or finely minced onion
Freshly ground pepper to taste
Oil for shallow frying
1. After shredding your potatoes, squeeze the shreds in small batches in a dishtowel to rid them of extra water.
2. Place them in a bowl with the remaining ingredients (not the oil).
3. Pour a generous amount of oil in a frying pan or skillet so that it coats the bottom to a depth of about 1/4 inch. You can be more sparing if you like, but these tend to come out better (and probably absorb LESS of the oil) if there's more in the pan.
4. Heat the oil on medium high until it's good and hot, about 350 degrees.
5. Form the potato mixture into silver dollar size cakes and slip gently into the oil. If the dough seems wet, just leave the extra moisture in the bowl, draining the cakes as best you can as you form them. The cakes should be somewhat skinny so they cook all the way through.
6. When the bottom is good and brown--about 4 minutes should do it--turn the latkes over and cook the other side.
7. Remove the latkes with a slotted spoon and drain on paper towels or a paper bag.
8. These are best served right away, but can be kept warm in a 200 degree oven for a bit before you serve them. Garnish with your best applesauce, sour cream and chives. YUM!