Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Yukon Gold potato, about 10
oz -- peeled
1 Sweet potato, about 10
oz -- peeled
1/4 lg White onion -- peeled
1 lg Egg -- at room temperature
2 tb Flour
1 ts Salt, or more to taste
1/4 ts Freshly ground black pepper
Vegetable oil for frying

Grate potatoes and onion using the largest holes of a four-sided
grater. Combine in a small bowl; add the egg, flour, salt, and pepper
and stir well to combine. Heat 1 tablespoon oil in a nonstick skillet
over medium-high heat. Drop batter by heaping tablespoonfuls into the
pan and cook until golden brown around the edges, about 3 minutes.
Turn latkes over, press lightly with a spatula, and cook about 3
minutes more. Continue cooking in batches until batter is used up.
Serve with applesauce or sour cream.

VARIATIONS

Potato, Carrot And Parsnip Latkes: Use 2 all-purpose potatoes, 1
medium carrot and 1 small parsnip.

Potato, Onion And Horseradish Latkes: Use 2 Yukon Gold potatoes. 1/4
large white onion, and 2 tablespoons prepared horseradish, liquid
pressed out.

Recipe By : Martha Stewart Living December 1994

From: Hp_walls#woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (

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