I have written about making no-peel, no-grate latkes for my daughters. My youngest daughter, now a 21-year-old college senior, shared this quick-latke recipe. She has made it in her dorm kitchen. Use it if you have a small kitchen and are short on kitchen utensils, like a peeler, grater, and measuring cups and spoons, or are short on time.
Call them what you want. I might just name them after my daughter and call them Lazy Eliza Latkes!
- 6 cups frozen hash browns
- ¾ cup frozen onions
- 4 eggs
- 6 tablespoons flour
- 4 tablespoons milk
- Don’t bother thawing the frozen ingredients.
- If you don’t have measuring cups, my daughter advises looking at the package of hash browns, seeing what the serving size is, seeing how much the package holds, and doing the math. For onions, two or three handfuls should do. Or use a regular-size coffee mug; it holds about a cup.
- You don’t need a measuring spoon; a soup spoon will do.
- Salt and pepper are optional. One advantage of this recipe is that the hash browns are already seasoned.
- Heat a frying pan with oil. Mix the ingredients. Fill a soup spoon with as much mixture as it will hold. Place the mixture in the pan. Press down. Flip the latke when it gets crispy and holds together. When the other side is the same, the latke is done.
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