“Lacey” Potato Latkes

Thursday, December 22nd, 2011



Two years ago I featured potato latkes (pancakes) made with only three ingredients: potatoes, onions & salt. I did this again last night, with my husband’s help and he showed me how to make them super-thin & crispy. The photo below is of his hand holding a latke up to the light so you can see the “holes.” They remind me of chocolate lace cookies, so I  call them lacey latkes!




In case you don’t want to go back in the archives, I am posting the recipe again, with my husband’s way of frying them.


Utensils: Food processor, cutting board & knife, spatula (If you don’t have a processor, you can hand grate the potatoes, but add about 20 minutes to prep time.)
Prep. Time: 15 minutes
Cooking Time: 5-7 min.
Categories: Vegan, gluten free

Ingredients

5-6 medium-sized organic potatoes, peeled (or not!) and cut into chunks
1/4 yellow onion
salt (optional)
olive or macadamia nut oil

Directions

1. Place cut potatoes & onions in food processor, a little at a time. About 3 cups are needed for this recipe. Add small amount of salt to taste.
2. Place oil in fry pan (I used both an electric fry pan & a cast iron one). The amount is up to you. I just put a small amount (1 -2 tbl.) to start and add as needed. Preheat the pan.
3. Using a spoon, place a small amount of the potatoes in the pre-heated fry pan, spreading the shredded potato/onion mixture thinly in the hot pan. Allow to fry until crispy, flip and fry other side. Add oil a little at a time to keep from sticking. Drain if needed. (If you use a lot of oil, you will need to drain the latkes onto paper towels.)
4. Serve hot with applesauce or sour cream or yogurt if you wish. (We eat them plain!)

Yield: About 12 very thin latkes.

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