This simple recipe is so wonderful; make it and spend some time in the kitchen with your family this weekend.
Prep Time: 35 minutes
Cook Time: 2 minutes
Ingredients:
- 2 lbs. russet potatoes
- 1 lemon
- 1 onion, grated
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 tablespoon lemon juice
- 3 Tbsp. flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1/8 tsp. pepper
- solid vegetable shortening for frying
Preparation:
Preheat oven to 250 degrees F. Squeeze the lemon and add the juice to a large bowl of ice water. Peel the potatoes and roughly grate them into the bowl; let stand for half an hour.
Drain the potatoes well, squeezing dry with a kitchen towel. Process the potatoes in a food processor, using the pulse function, until fairly smooth. Place the potato mixture in a large bowl and add onion, garlic, egg, 1 tablespoon lemon juice, flour, baking powder, salt and pepper.
Place a few tablespoons of the solid shortening in a heavy duty frying pan and heat over medium heat. Scoop 1 Tbsp. of the potato mixture into the skillet for each latke, cooking four of them at a time. Cook until golden and puffy, about 1 minute. Turn and brown the other side for about 30-45 seconds. Place on a rack and keep them warm in the oven. Add a bit more shortening to pan for each batch. Yields about 24 latkes.
