- 10 lbs. potatoes
- 2 eggs
- Lawry's salt
- Approximately 2 cups Kellogg's corn flake crumbs
- 1 tsp. baking powder
- Approximately 2 Tablespoons flour
- 1 grated onion
- Crisco or canola oil
- Grate by hand or cut in cubes
- Put into food blender and
grate, although don't make too fine if using food processor.
- Add eggs, salt,
crumbs, baking powder and flour.
- Mix well.
- If too coarse add a little
- DO NOT DRAIN POTATO MIXTURE.
- Heat skillet of electric frying pan.
- Pour in about 1/2 in. of oil.
- Using a
1/4 of 1/2 cup measure, drop the batter into the hot oil.
- Brown well on both
- Drain on paper towels.
- If desired, latkes can be made in advance and
frozen in foil pans until needed.
- Put cooked, drained latkes on cookie sheets and place in freezer
uncovered until latkes are frozen.
- Then, remove from freezer and put in
- Seal and put into freezer.
- Do not defrost latkes.
- Heat oven to 350 degrees.
- Put frozen
latkes on cookie sheets and heat approximately 20 minutes or till they
sizzle. Drain again on paper towels. Serve hot with applesauce and sour
- Makes about 50 latkes.
NOTE: There are many different versions of recipes for potato latkes.
However, this one is very good - They go like "hotcakes!