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Potato, Sweet Potato, and Onion

Latkes

Cookbook Martha Stewart

Category Name Vegetables

Servings 12 Tools

Serving Size 2

Yield 2.00 Yield Unit dozen

Quantity Unit Pre-instructions Ingredient Post-instructions

1 all-purpose or Yukon Gold

potato, (about 10

ounces), peeled

1 sweet potato (about 10

ounces), peeled

1/4 Large white onion, peeled

1 Large egg, room

temperature

2 Tablespoon(s) all-purpose flour

1 Teaspoon(s) salt, or more to

taste

1/4 Teaspoon(s) freshly ground

black pepper

Vegetable oil, for

frying

Method

Here is a twist on the classic Hanukkah treat. For more variations using carrots and

parsnips, or onions and horseradish, see Step 3.



1. Grate potatoes and onion using the largest holes of a four-sided grater. Combine

in a small bowl; add egg, flour, salt, and pepper, and stir well to combine.


2. Heat 1 tablespoon oil in a large 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 latkes in batches until batter is used up. Serve

with applesauce or sour cream.


3. Potato, carrot, and parsnip variation: Use 2 all-purpose potatoes, 1 medium

8/4/2003 12:14:36 PM Page 1 of 2 Potato, Sweet Potato, and Onion Latkes
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