Potato Latkes Crispy

By BlueSchmoo

Ingredients

• 1 small onion, peeled and cut into quarters
• (Omit for Denver Pancakes below)
• 2 large eggs
• 2 medium baking potatoes (about 1 pound), peeled and cut into 1-inch chunks
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 6 tablespoons vegetable oil
• Cinnamon applesauce and light sour cream (optional)
• Fresh parsley sprigs for garnish

Details

Servings 4

Preparation

Step 1

1. In food processor with knife blade attached, process onion and
eggs until onion is finely chopped (mixture will be foamy). Add potatoes and pulse until potatoes are finely chopped but mixture retains some texture. Add flour, salt, and pepper, and pulse just to combine.
2. Pour batter into large bowl; let stand 15 minutes. *Stir in Cheese & Green onions if using
3. In nonstick 12-inch skillet, heat 2 tablespoons oil over mediumhigh
heat until hot. Spoon 2 rounded tablespoons batter into
skillet. Repeat to make 6 pancakes in all.
4. Cook pancakes 6 to 8 minutes, turning once, until well browned on both sides. (Reduce heat if pancakes are browning too quickly.)
Transfer pancakes to platter lined with paper towels to drain. Cover loosely with foil; keep warm in a 200 degrees F oven.
5. Repeat with remaining potato mixture, adding additional oil as needed. Serve with applesauce and sour cream if you like. Garnish with parsley.