Plumb Smart December 2019

nderland

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Potato Latkes

Inspiredby TheNewYork Times

Cookies Ornaments Reindeer Stockings

Holidays Flurry Frozen Penguin

Wreath Snowflake

Winter Sleigh

Ingredients

SUDOKU

• • • • • • • •

2 large russet potatoes, scrubbed

1 large onion, peeled and cut into quarters

2 large eggs

1/2 cup all-purpose flour

2 tsp kosher salt

1 tsp baking powder 1/2 tsp black pepper

Safflower or vegetable oil, for frying

Directions

1. Using either a food processor with a coarse grating disc or the coarse side of a box grater, grate potatoes and onion. (If using a food processor, halve or quarter potatoes.) Once grated, wrap in a clean dish towel or cheesecloth to wring out as much moisture as possible. 2. Transfer to a mixing bowl and mix in eggs, flour, salt, baking powder, and pepper. 3. Heat a heavy-bottomed pan containing 1/4-inch of oil over medium-high heat. Use a heaping tablespoon to drop batter into the hot pan, working in batches. Use a spatula or spoon to form them into discs. Fry about 5 minutes per side, until deeply browned. 4. Transfer to a paper towel-lined wire rack to drain, and serve alongside applesauce and sour cream.

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