Tuesday, July 22, 2014
Inquirer Daily News

Chef Michael McNally’s Latkes

From Chef Michael McNally of London Grill

12 serving(s)

1 medium onion-peeled

1 egg

3 large potatoes, peeled

6 tablespoons flour

Salt and pepper

Vegetable oil for frying (or chicken fat aka schmaltz)

 

 Grate onion and potatoes into a bowl.

Add egg, flour and salt & pepper to taste.

Heat heavy cast iron skillet with ½ inch of oil until very hot.

Drop spoonfuls of the batter into hot oil.

Brown on each side 2-3 minutes.

Drain on paper towels.

Serve with sour cream, apple sauce, caviar, cranberry sauce...

 

Additional latke fillings available at London Grill:

  • Horseradish, Grated Beets, Turnips, Zucchini, Celery Root, Sweet Potato, Apples & Pears.
Tagged as: | Appetizer; Side dish

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