Not My Mother'S Latkes

1. 1

   Peel the Idaho potatoes and grate in a food processor to make 5 cups.

2. 2

   Rinse the grated potatoes in cold water until the water runs clear. Set aside to drain in a colander. If they darken, rinse and drain again to remove the starch.

3. 3

   Scrub the Yukon Gold potatoes, quarter, and simmer in the broth, stirring occasionally to make 1 1/2 cups of mashed potatoes. Set aside to cool.

4. 4

   Mix eggs, salt, baking powder, pepper and flour in a large bowl.

5. 5

   Add the drained Idaho potatoes, the cooled Yukon mash, the minced onions and stir.

6. 6

   Preheat oven to 400.

7. 7

   Heat peanut oil in a large frying pan.

8. 8

   Drop heaping tablespoons of the mixture into the frying pan. Flip when the outside edges are deep brown and the top edges begin to appear cooked. Brown the reverse sides.

9. 9

   As each batch comes out of the frying pan, transfer to a parchment paper-lined baking sheet. (Be sure to use a cookie sheet with sides.)

10. 10

    Bake a completed tray of latkes for 10-12 minutes, or until oil bubbles.

11. 11

    Remove from oven and pat excess oil with paper towels.

12. 12

    Serve with sour cream and call the cardiologist.

* Per serving · 4 servings · Values may vary.

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