Blender Potato Latkes
Quick Hanukkah potato latkes made in a blender with unpeeled potatoes, onion, egg, flour and baking powder, fried by the tablespoon and served with applesauce or sour cream.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Grating potatoes for latkes is hard work, and Sandra Mills's blender method does it in seconds. Unpeeled potatoes are cut into cubes and blended with an egg, half an onion, a spoonful of flour and baking powder into a smooth batter.
Fry it by the tablespoon in hot oil and serve with applesauce or sour cream.
Ingredients
- 1 egg
- 1/2 an onion
- 2 large potatoes, washed (do not peel), cut into 1/2-inch cubes
- 1 tablespoon flour
- 1 teaspoon baking powder
- Salt and pepper
- Oil, for frying
- Applesauce or sour cream, for serving
Instructions
- Blend. Put the egg in the bottom of a blender. Add the onion, cut in half, the potato cubes, flour, baking powder, salt and pepper. Blend until the mixture stirs smoothly.
- Fry. Heat oil in a skillet. Drop about 1 tablespoon of batter per latke into the hot oil and fry until golden on both sides.
- Drain and serve. Drain on paper towels. Serve with applesauce or sour cream.
Tips
- Fry the batter right away; it darkens as it stands.
- Keep finished latkes warm on a rack in a 200°F oven while you fry the rest.
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