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December 3, 2015
Cut four medium peeled potatoes, one small onion and one medium carrot into pieces; pulse in processor until finely chopped. Add two eggs, 1/3 cup flour (can be gluten-free), 1 tsp baking powder, 3/4 to 1 tsp salt and a few good fine grinds of pepper. Process until the texture of porridge. Dump mixture into a strainer over a large bowl and drain off some, not all, of the liquid. Fry flattened tablespoons of the mixture on both sides until nicely browned in 1/8" vegetable oil in a good heavy pan over medium-high heat. Latkes!