Posted by: marthabernie | June 19, 2014

CHICAGO LATKES

This is a recipe from Manny’s Deli in Chicago.   I had never seen a potato cake recipe with baking powder until I came across this one.

POTATO LATKES

Peel 3/4 pound baking potatoes (russets) and grate medium coarse.  Yield should be about 2 cups.  Combine potatoes and 1/4 cup grated onion in a colander, pressing out as much moisture as possible.  Stir potato mixture with two large eggs, lightly beaten; one teaspoon salt, 1/8 teaspoon pepper, 1 tablespoon flour, and 1/8 teaspoon baking powder.  Let stand for 5 minutes.  In a heavy skillet, melt 1/4 cup butter over medium heat and add 1/2 cup vegetable oil or more, enough to total about a 1/4 inch layer of oil.  Drop potato mixture into skillet in 2 tablespoon portions, using a wooden spoon to slightly flatten each one.  Don’t make them too thin, and don’t let them touch.  Fry for about 2 minutes or until golden brown.  Flip and fry 1 minute more, use a slotted spoon or spatula to remove, drain on paper towels, serves 4.


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