The Dish: Zaftig\'s in Brookline -- Potato Latkes
The Dish Archive: The Dish: Zaftig's in Brookline -- Potato Latkes
Chef Holly Shuman
2 Large Golden Yukon Potatoes (grated)
Half Large Yellow Onion (grated)
1 Each Scallion (fine chop)
Salt & Pepper to taste
Half Cup of Flour
2 Teaspoons Baking Powder
3 Farm-fresh Fggs
2 Cups rendered Chicken Fat
Heat up chicken fat in cast iron pan or large sauté pan. Grate potatoes and onions and squeeze off any extra liquid. Whisk eggs, salt and pepper together. Mix in flour and baking powder. Blend in potatoes and onions. Scoop potato mixture into 2 inches hot oil. Flatten with spatula while frying. Turn over when golden brown. Cook through.
Remove from pan and drain on brown paper or paper towel. Serve immediately with apple sauce and sour cream. Recipe yields 6-8 potato pancakes.
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