LATKES II

[Guest guest]

6 Medium potatoes

1 Onion

2 Eggs

1/2 c Flour

1 ts Salt

 

Vegetable shortening or oil for frying

Pare and grate potatoes into a mixing bowl. Squeeze out liquid. Peel

and grate onion into potatoes. Add eggs, flour, and salt and stir to

make a smooth batter that will drop heavily from the spoon. Heap the

shortening in a heavy frying pan using enough to cover the pancakes

amply. Drop the batter from a spoon into the hot shortening, making

pancakes 3- inches in diameter Fry over moderate heat until brown on

the underside, turn to brown. Lift out and drain off excess fat on

paper towel. Pancakes fried in deep fat should be puffed and crisp.

 

These pancakes may also be baked in a shallow baking pan for 45

minutes at 350 degrees F until nicely browned. Cut into squares and

serve hot. They may also be put into a well greased small muffin pan

and baked 45 minutes at 350 degrees F.