Thick and Creamy Potato Latkes

Name: Thick and Creamy Potato Latkes
Yield: Makes approximately 14 3-inch pancakes
Ingredients: 2 pounds, Yukon Gold potatoes or russet potatoes, peeled; 1 , medium yellow onion, peeled and cut into eighths; 1 , large egg; 4 , medium scallions, white and green parts, minced; 3 tablespoons, minced fresh parsley leaves; 2 tablespoons, matzo meal (optional); 1 1/2 teaspoons, table salt; , Ground black pepper; 1 cup, vegetable oil for frying

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Appears in Cook's Illustrated November/December 1997

Main Courses

Potatoes

Weeknight

A two-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavor.

SERVESMakes approximately 14 3-inch pancakes

TIME50 minutes

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