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Originally published on December 13, 2011.

I use self-rising flour to make these irresistibly lacy and crisp latkes. In theory, it makes them lighter. But feel free to use all-purpose flour if that's what's in your cupboard. If you have the time, it's easy to make your own applesauce. Simmer chunks of red-skinned apples in a covered pot with a spoonful of water before passing through a food mill; the result is a rosy pink sauce far superior to anything store bought.





Servings: 16 pancakes

Ingredients

4 large russet potatoes

1 onion

1 egg

2 tablespoons self-rising flour

Salt and pepper

Vegetable oil for frying

Sour cream and applesauce

Method

Peel and grate potatoes and onion. (Food processors are nothing to be ashamed of.) Transfer mixture to a colander and squeeze out excess moisture. In a large bowl, combine grated mixture, egg and flour. Season well with salt and pepper.

Heat a quarter inch of oil in a large heavy skillet over moderate heat. Drop mixture into skillet, a few spoonfuls at a time. (For crisp, lacy pancakes, flatten with a spoon and leave the edges messy.) Fry in batches, turning once, for 4 minutes a side or until golden brown.

Drain on paper towels and serve immediately with sour cream and applesauce.

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