Renees Potato Dill PancakesFrom midgelet 8 years ago
- 3 1/2 pounds baking potatoes, peeled and halved shopping list
- 1 large yellow onion, cut into 8 wedges shopping list
- 1/2 cup all-purpose flour shopping list
- 2 eggs, lightly beaten shopping list
- 2 tablespoons chopped dill shopping list
- 1 1/2 teaspoons salt shopping list
- 1/4 teaspoon baking powder shopping list
- canola oil, for frying shopping list
- applesauce and sour cream, for serving shopping list
How to make it
- Set a large strainer over a bowl.
- In a food processor fitted with the shredding disk, shred the potatoes and onion in batches.
- Add each batch to the strainer and let stand for 5 minutes, then squeeze dry.
- Pour off all of the liquid in the bowl and add the shredded potatoes.
- Stir in the flour, eggs, dill, salt and baking powder.
- Scrape the mixture back into the strainer and set it over a bowl; let stand for 5 minutes.
- In a very large skillet, heat 1/4 inch of canola oil until shimmering.
- Spoon 2 tablespoons of the potato mixture into the canola oil for each latke, pressing slightly to flatten.
- Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes.
- Drain the latkes on a paper towel–lined baking sheet.
- Serve the latkes hot with Pink Applesauce and sour cream.
- Yield depends on the size of pancakes you fry
The Cookmidgelet Eastern, USA
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