Methodist Latkes
Ingredients
Instructions
- Line a colander with paper towels. Grate potatos into colander (or dump out of food processor), top with more paper towels, and press out as much excess liquid as possible.
- Remove towels, and sprinkle potatos with lemon juice. Leave to drain while you grate the onion and heat your bacon drippings in skillet.
- In large bowl, stir together potatos, grated onion, salt, pepper, flour and egg. Move mixture to one side and set bowl on a slant so any more liquid draining off potatos will puddle in low point of bowl.
- When a drop of water flicked into oil (which should be on medium high heat) sizzles vigorously, dip 1/3 cup of potato mixture and slide into skillet. Flatten slightly. Fry four or five latkes at a time, depending on size of skillet, leaving plenty of room to turn when first side is golden brown (about 5-6 minutes)
- Fry other side 4-5 minutes, and drain on rack over paper toweling. Place rack in oven turned on warm while you fry remaining latkes.
- When latkes are finished, fry four eggs in remaining bacon drippings. Be sure yolks remain runny.
- Serve atop latkes, with apple butter, bacon and toast on the side.
Nutrition & Diet Analysis (per serving)
500
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).