by JessieLK
Photo by JessieLK
JessieLK's Notes:
Expand4 Baking Potatoes Ask a question about this ingredient
1 Large Yellow Onion, Grated Ask a question about this ingredient
4 Eggs Ask a question about this ingredient
3 tablespoons Whole Wheat Flour Ask a question about this ingredient
1 tablespoon Fresh Squeezed Lemon Juice Ask a question about this ingredient
1 pinch Baking Soda Ask a question about this ingredient
Freshly Ground Pepper Ask a question about this ingredient
1 teaspoon Salt Ask a question about this ingredient
Grate potatoes by hand, arrange over a wire rack with paper towel underneath. Let “dry” for five minutes. It’s very important that the paper towel is under the rack, it allows the potatoes to get rid of more moisture.
Ask a question about this stepMove to mixing bowl and add onion, lemon juice, dill, eggs, flour, baking soda, salt and pepper to taste. Mix well.
Ask a question about this stepHeat 1/8 inch of canola oil in a skillet over medium heat. Using a ladle, move latke size scoops of the mixture into the oil and press down to flatten latkes. Cook until golden brown about 4-5 minutes, then flip and cook the other side. Do not turn more than once.
Ask a question about this stepDrain latkes well on rack with paper towels underneath. Serve with sour cream or applesauce.
Ask a question about this stepBeautiful photo!
They look stunning.....................
This is almost the exact recipe I use. I was told the lemon juice will keep the potatos from discoloring. I don't taste it in mine; do you?
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Ridiculously delish looking!!