Potato Latkes

Title: Potato Latkes
Description: POTATO LATKES
6 Potatoes
Pepper to taste
2 eggs
1 small onion grated
2 Tb. flour
1/4 t. baking powder
1 t. salt
Grate potatoes and drain. Add remaining ingredients and mix well. Drop by tablespoonfuls into at least 1/4 inch deep hot fat. Fry until brown on both sides, turning only once so that pancakes do not get soggy.

HINTS FOR POTATO LATKES
Mollie Rossin
1. Before grating potatoes, grate the onions first, so that the potato doesn't stand around any longer than necessary. Add a pinch of baking soda to the potato and onion mixture. This keeps the potatoes white. This is especially good when making a kugel as you have to grate so many potatoes and they are apt to turn brown.
2. Instead of adding plain flour as a thickener, use any ready made pancake mix. This keeps the latkes light and fluffy.
3. Fry in hot deep fat and turn over only once. Latkes get soggy and heavy if turned over and over.
Source: "Like Mama Used to Make; A Collection of Favorite and Traditional Jewish Dishes"
Compiled and Written by the Women of the Ann Arbor Chapter of Hadassah
Ann Arbor, Michigan: The Chapter
1952; https://aadl.org/cooks/Hada1952
Subject: entree, breakfast

Ripper Records: An Archive of Jack the Ripper and the 1888 Whitechapel Murders