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Appetizers, Mains, Vegetarian

Deceptively simple latkes

Deceptively simple latkes
Genaro Molina / Los Angeles Times

Performing, it seems, is great preparation for cooking under pressure. Dweezil Zappa and Lisa Loeb are the coolest of cooks. Neither is the least bit flummoxed that smoke rises from the roasting asparagus or that the new macaroon recipe creates ... Read more

Total time: 1 hour, 10 minutes | Serves 6 to 8 (about 20 latkes)
  • 6 to 8 small russet potatoes (about 3 1/2 pounds)
  • 1 medium onion
  • 2 teaspoons salt
  • 2 large eggs, lightly beaten
  • 1/3 cup flour
  • 3/4 cup chopped green onions, green part only
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup canola oil for frying

Step 1Wash, peel and grate the potatoes and onions (a box grater on the large-hole side works well). Add the salt and allow the onion-potato mixture to drain in a colander for 10 minutes. Place the mixture in a clean dish towel and wring out the excess moisture.

Step 2Place the potato-onion mixture in a large mixing bowl. Add the eggs, flour, green onions and pepper.

Step 3Heat the oil in a 12-inch skillet over medium-high heat until it is hot but not smoking. Form the latkes by packing a one-fourth-cup dry measuring cup with the mixture.

Step 4Place the latkes in the skillet and flatten slightly with a spatula. Cook until they're golden brown underneath, about 3 to 5 minutes, then turn and cook the other side to golden brown. To keep the oil hot, cook only 4 to 5 at a time.

Step 5As the latkes finish cooking, remove them with tongs and let the excess oil drip off. Place them on a plate lined with paper towels and keep them warm in the oven. Serve with apple chutney.

Note: From Lisa Loeb.

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