Crispy Yukon Gold Potato Latkes
Ingredients / Materials
4 Large
Yukon Gold potatoes, Peeled
1 Medium Onion,
Peeled
Lemon Juice
1 Cup All-Purpose
Flour
1 Cup Milk
1 Egg
1 Tablespoon
Baking Powder
2 Tablespoon
Unsalted Butter, Melted
2 Tablespoon
Chopped Parsley or Chives
Freshly Grated
Nutmeg
Salt and
Pepper to taste
Applesauce
Sour
Cream
Optional,
Caviar, Creme Fraiche
Preparation / Cooking Directions
1. With
the large holes of a box grater, shred the potatoes and onion into a large
mixing bowl.
2. Squeeze
some lemon juice on the potatoes to prevent oxidation and toss well.
3. Take a
handful of the potato-onion mixture and squeeze out as much liquid as possible.
4. In
another bowl, stir together the flour, milk, egg, baking powder and nutmeg.
5. Stir
batter into the potatoes and add the melted butter.
6. Heat a
large, heavy skillet over medium-high heat.
7. Add
an even film of light oil, about 1/4" deep into skillet.
8. When
oil is hot, form pancakes about 1 heaping tablespoon and adds to skillet,
spreading out and smoothing the top surface with the back of the spoon.
9. Cook
about 3 minutes per side until golden brown. Place on absorbent paper
towel until ready to serve.
10. Serve
pancakes as a side dish or an appetizer with your choice of chilled applesauce
and/or sour cream.
