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Potato Latkes
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I was looking for something to do with hashbrown potatoes when I found this in a holiday cookbook. This is actually a Jewish dish generally prepared for Hanukkah. I think they taste a lot like flavored french fries.
Ingredients
1 to 1 1/2 cups of hashbrown potatoes
small onion, chopped
1 egg, beaten
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon white pepper
vegetable oil
Cooking
- Heat about 1/4 inch oil in a large skillet or electric fry pan.
- In a medium bowl, add chopped onion and stir into hashbrowns.
- Add egg and stir in flour, salt and pepper into potato mixture.
- Drop potato mixture by tablespoonfuls into hot oil. Brown until edges are crisp, then turn and brown the other side.
- Use tongs or slotted metal spoon to remove potatoes from the oil.
Hashbrowns come in ready-to-cook bags nowadays, which I find a lot easier to use than grating my own potatoes.
Traditionally, white pepper is used rather than black, and the latkes are served with applesauce.
More baking tips
Generously spray skillet with no-fat cooking spray instead of using oil. Use either egg white or egg substitute.
More low-fat tips
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