Ingredients
- 2 1/2 pounds baking potatoes
- peeled
- 1 medium onion
- julienned
- 2 eggs
- 1/4 teaspoon baking powder
- 2 tablespoons matzoh or all-purpose flour
- Salt
- Freshly ground white pepper
- Vegetable oil
- for frying
- 1 cup applesauce
- 1 cup sour cream
- 4 ounces caviar
Instructions
- Using a hand grater or food processor, grate the potatoes.
- Wring dry in a dish towel.
- Put into a mixing bowl, and toss with onion, eggs, baking powder, and flour.
- Mix well.
- Season with salt and pepper.
- In a large skillet, over medium-high heat, cover the bottom with 1/2-inch of oil.
- When the oil is hot, spoon 2 tablespoons of the filling into individual cakes.
- Using the back of the spoon, flatten each pancake.
- Pan-fry until golden brown on each side, about 2 to 3 minutes.
- Remove from the oil and drain on paper towels.
- Fry the cakes in batches and do not over crowd the pan.
- To serve, place a dollop of the applesauce or sour cream and caviar in the center of each latke.
- Place the latkes on a platter and serve warm.
← Back to all recipes