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800-290-4726 more ways to reach us. Sign in. Mail. 24/7 Help. ... The other ingredients are pretty dang close to what you’d use to make latkes at home: onion powder (in place of grated onion ...
Here's the ingredients you'll need to recreate the dish at home: 5 cups (about 2 pounds) russet potatoes, washed. 2 eggs. 2 tablespoons all-purpose flour
You'll need: 3 large potatoes (about 2 pounds), peeled 2 large eggs, lightly beaten 1 tablespoon grated onion 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder Vegetable ...
For each latke, drop 2 tablespoons potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon. Cook the latkes, 5 or 6 at a time, until well browned on both sides. Drain the latkes on paper towels. Stir the sour cream, remaining soup and onions in a small bowl. Serve the sour cream mixture with the latkes.
Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter.
The word comes from the Yiddish latke, itself from the East Slavic oladka, a diminutive of oladya 'small fried pancake', which in turn is from Hellenistic Greek ἐλάδιον eládion, '(olive) oil', diminutive of Ancient Greek ἔλαιον élaion, 'oil'. [2] [3] Latkes served with applesauce and sour cream
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If you’re craving something traditional for Hanukkah (like drool-worthy potato latkes), seeking a modernized twist on a classic for Passover (hi, miso matzo ball soup) or in need of a little ...