If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Makes twenty 3 inch latkes Crispy, golden little potato pancakes - what’s not to like? I serve them topped with sour cream and some finely chopped lox. Now you’re talking - make that ’now I’M talking’.
Ingredients
4 large potatoes, peeled (Idaho are perfect)
1 small onion or 1/2 large - shredded
2 eggs
3 tablespoons flour
1 teaspoon baking powder
1 tablespoon fresh chopped dill
Salt & pepper to taste
Canola oil for frying
For serving: sour cream, lox or apple sauce
Directions
Either use a grater or processor (with the metal blade attached) to shred the potatoes
Put shredded potatoes in a towel, wrap tight and squeeze out the water - put into a bowl
Shred onion same way and add to the potatoes with the eggs, flour, baking powder, s & p and dill - mix really well
Heat 1/8 - 1/4 inch oil in a large pan over medium until hot but not smoking
For each latke, put 2 tablespoons of the potato mixture carefully into the pan and flatten slightly
Fry turning the latkes once, until golden brown and cooked through, about 3 minutes
Drain on paper towels
Remove any loose bits of potato mixture between batches with a slotted spoon
