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Recipes
| Little Nan’s Potato Latkes |
| Chef |
Todd Slossberg |
| Restaurant/Operation |
Century Room, Hotel Jerome, Aspen, Colo. |
| Menupart |
Appetizers, Vegetables |
| Daypart |
Breakfast, Lunch, Dinner |
| Region |
American |
| Yield: 6 servings |
| Sweet white onion |
1 small |
| Russet potatoes, peeled |
3 medium |
| Matzo meal or all-purpose flour |
3 Tbsp. |
| Freshly ground black pepper |
to taste |
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1. Grate onion with box grater into bowl. Grate potatoes into separate bowl. Squeeze some liquid from potatoes and drain excess liquid from onions. Combine onion and potatoes and add eggs, matzo, salt and pepper. Mix well.
2. Add oil to pan over low to medium heat. Place enough batter to make 3- to 5-in.-diameter pancakes. Cook until golden brown, about 3 to 4 minutes per side. Keep latkes warm in 200F oven; serve with fresh herbs. |
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