Latke (Potato Cakes)
These are excellent when served with fresh Crappie filets, rolled in yellow cornmeal and fried crisp. Try these at your next fish fry or cookout.
|
2 pounds potatoes |
1 medium Valdalia onion |
|
2 teaspoons parsley, chopped |
2 eggs |
|
¼ cup cracker meal |
½ teaspoon salt |
|
1/8 teaspoon pepper |
Oil for frying |
Grate potatoes and onions. Place in a colander and allow to drain for ten minutes. Combine potato mixture with eggs, meal, parsley, salt, and pepper in a mixing bowl. Heat 1/8 inch of oil in a heavy skillet. Spoon in two ounces ( a portion about the size of a regular lemon) of the batter for each cake. Press down lightly with a spatula. Brown the cakes on both sides, turning once. Drain on paper towels. Serve while warm.
Walt Reynolds, B.A.S.S. Touring Pro
Clewiston, Florida