Recipe courtesy of Wolfgang Puck

Potato Latkes

Name: Potato Latkes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 12 servings
Cuisine: jewish-cooking
Ingredients: 8 medium potatoes, peeled; 1 medium onion; Lemon juice; 1 cup flour; 1 cup milk; 1 egg; 1 tablespoon baking powder; 1/8 cup melted butter; Freshly grated nutmeg; Salt and pepper to taste; Watercress, to garnish; Caviar, to garnish; Applesauce, for garnish; Creme fraiche, for garnish

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Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 12 servings

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Ingredients

8 medium potatoes, peeled

1 medium onion

Lemon juice

1 cup flour

1 cup milk

1 egg

1 tablespoon baking powder

1/8 cup melted butter

Freshly grated nutmeg

Salt and pepper to taste

Watercress, to garnish

Caviar, to garnish

Applesauce, for garnish

Creme fraiche, for garnish

Directions

Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.
Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.
Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.
Serve with watercress, caviar, applesauce, and creme fraiche.
**For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.