Miniature potato latkes

60 servings

Ingredients

Quantity Ingredient
4 larges Potatoes
2 Eggs; beaten
1 teaspoon Salt
1 tablespoon Flour
2 tablespoons Grated onion
½ teaspoon Baking powder
1 teaspoon Lemon juice

Directions

Cut potatoes in small pieces. Put all ingredients in blender or food processor and blend. Let sit for 15 minutes. Spoon liquid off top.

(Potatoes may be grated by hand.) Drop mixture by teaspoonfuls onto hot greased skillet. Brown well on both sides. Serve immediately or freeze.

To freeze: place between sheets of aluminum foil in single layers using a cookie sheet as a base. To serve, heat one layer of latkes at a time right on its aluminum foil sheet in a 450 degrees F oven for 5 minutes. Keep warm on a hot tray and serve with applesauce and sour cream for dipping.

Makes about 5 dozen.

The Chosen- Appetizers and Desserts, 1982 Marilyn Stone, Editor- Triad Publishing Co, Gainesville FL ISBN 0-937404-11-x Recipe by: The Chosen- Appetizers + Desserts (Editor's Choice), p. 67 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Dec 14, 1998, converted by MM_Buster v2.0l.

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