Ingredients
- 2 1/2 pounds potatoes, coarsely grated
- 1 pound tofu
- 7 eggs, beaten
- 1/4 cup plus 2 tbsp flour
- 1 tbsp plus 1 tsp salt
- 3/4 cup grated onion (1 medium)
- 1 tsp garlic powder
- Oil for frying (approximately 1/3 cup)
Preparation
Step 1
Remove excess moisture from the grated potatoes by blotting them dry with a towel, by wrapping them in a towel and squeezing them, or by picking up a handful at a time and squeezing out the liquid. Break up the tofu with a pastry blender for a finely crumbled texture. Setting the oil aside for frying, mix all other ingredients together thoroughly.
Pour the oil into a skillet. There should be 1/4 inch of oil in the skillet, and it should be hot before you begin to fry the latkes. Taking care not to burn yourself with the oil, place heaping spoonfuls of the mixture into the skillet. The patties should be about 1/4-inch thick and 4 to 6 inches across.
Brown one side, then turn, and brown the other side until crisp. To keep them warm until all the batter is cooked, place them in a 200 F oven on a rack above a large baking dish or a cookie sheet.
Serve hot with sour cream, Tofu-Lemon Cream or applesauce.