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Latkes are delightful dish all year

By Wolfgang Puck, Tribune Content Agency on

2 tablespoons vegetable oil or melted unsalted butter

Peanut oil, for frying

Watercress sprigs, for garnish

Applesauce, for serving

Sour cream or crème fraiche, for serving

With a swivel-bladed vegetable peeler, peel the potatoes. With a sharp knife, peel the onion and cut it in half.

With the large shredding holes of a hand-held grater/shredder, or with the large-hole shredding disc of a food processor, cut the potatoes and onions into shreds, transferring the shreds to a mixing bowl. Add the lemon juice and toss thoroughly to coat the shreds and prevent discoloration.

By handfuls, pick up the shredded mixture and squeeze it over the sink, transferring the squeezed shreds to a large clean mixing bowl. Set aside.


In another mixing bowl, combine the flour, baking powder, nutmeg, and salt and pepper to taste. In a smaller bowl, stir together the milk and egg. Add the milk-egg mixture to the flour mixture, and then pour into the bowl of shredded potatoes and onion. Stir until thoroughly combined, drizzling in the 2 tablespoons of vegetable oil or melted butter as you stir.

Preheat the oven to 300°F (150°C). Line a baking sheet with several layers of paper towels. Line another baking sheet with aluminum foil or parchment paper.

Heat a large heavy skillet over medium-high heat. Pour in enough peanut oil to form a thin, even layer in the pan. With a large spoon, scoop up some of the potato mixture and form round pancakes, large or small as you like, in the pan, taking care not overcrowd the pan.

Fry the pancakes until deep golden brown, 3 to 5 minutes per side, turning them once. Transfer to the paper towel-lined baking sheet to drain briefly on both sides.

Meanwhile, start cooking another batch of pancakes. While they cook, transfer the cooked pancakes to the foil- or parchment-lined sheet and put in the oven to keep them warm. Continue frying, draining and warming the remaining pancakes.

When all the potato pancakes are done, arrange the pancakes on a serving platter, garnish with the sprigs and serve with applesauce and sour cream or crème fraiche.



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