Latkes

Ingredients
5lb bag potato (recommend Russet)
2ish eggs
2 fresh onions (trust me don’t use frozen!)
Handful of flour (any kind)
1 tsp of salt
Oil (big container)

Tools
Grater (or if you have a fancy machine)
Skillet (s)
Ability to have your kitchen smell

  1. Peel, cut and grate potatoes using a fancy machine if you have one and hand grater if you do not.
  2. Also peel, cut and grate onions – you can intersperse these with the potatoes if you want to save your eyes. DO NOT use frozen onions. They equal watery disaster.
  3. Add one egg and if the mixture seems like clumpy oatmeal add the second.
  4. Throw in a handful of flour to help it bind.
  5. Add in salt to enhance the flavor.
  6. Mix the mix.
  7. Heat half an inch of oil in the pan. Test with a tiny bit of mix until it starts to sizzle and not sink.
  8. Take a tablespoon of mix and add it slowly to your pan – careful to not splatter and burn yourself with hot oil.
  9. Depending on size of your pan add 2 – 4 do not crowd them!
  10. Keep an eye on them and flip when golden brown.
  11. When both sides golden brown take out and drain on paper towel. Repeat till mix is done (or you get tired of making them).
  12. EAT with either sugar, sour cream, or applesauce depending on how your family feels about that.
1. Peel, cut and grate potatoes using a fancy machine if you have one and hand grater if you do not.
2. Also peel, cut and grate onions – you can intersperse these with the potatoes if you want to save your eyes. DO NOT use frozen onions. They equal watery disaster.
8. Take a tablespoon of mix and add it slowly to your pan – careful to not splatter and burn yourself with hot oil.
9. Depending on size of your pan add 2 – 4 do not crowd them! (there are TOO MANY in this pan but I was hungry and they smelled good)
10. Keep an eye on them and flip when golden brown.
11. When both sides golden brown take out and drain on paper towel. Repeat till mix is done (or you get tired of making them.

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