Bubby's Latkes

By ctozzi

Serve Bubby's Latkes hot and crisp, with a dollop each of sour cream and good-quality apple sauce. For an easy, delicious topping simmer chunks of red-skinned apples with a spoonful of water for 15 minutes or until softened before passing through a food mill; the result is a rosy pink sauce far superior to anything store-bought.

Ingredients

• 4 large russet potatoes
• 1 onion
• 1 egg
• 1/2 tsp (2 mL) baking powder
• 2 tbsp (25 mL) all-purpose flour
• Salt and pepper
• Vegetable oil
• Sour cream and apple sauce

Preparation

Step 1

1. Peel and grate potatoes and onion in a food processor or by hand. Transfer to a sieve or kitchen towel and squeeze out excess water. In a large bowl, combine grated mixture, egg, baking powder and flour. Season well with salt and pepper.

2. Heat a few tablespoons of oil in a large heavy skillet over moderate heat. Drop mixture into skillet, a few spoonfuls at a time. (For crisp, lacy pancakes, flatten with a spoon.) Fry in batches, turning once, for 4 minutes a side or until golden brown.

3. Drain on paper towels and serve immediately with sour cream and apple sauce.


Makes 16 pancakes