| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 6 | Scrubbed Idaho potatoes (but not peeled!) | |
| 3 | Quartered onions | |
| 2 | Eggs | |
| 1/2 | c | Matzoh meal |
| Salt and pepper | ||
| Canola or corn (or any vegetable) oil for frying | ||
| Sour cream and applesauce to serve with latkes |
INSTRUCTIONS
This was my Mother's Potato Latke Recipe. It's simple and basic. I don't think anything here conflicts with the laws of kashruth, but just "fyi," I cannot vouch for the manner in which the potatoes are slaughtered...personally, I just use my cuisinart! <G> Method 1: Process potatoes and onions, add remaining ingredients and season with salt and pepper to taste. Fry in hot oil (Muriel used about a 1/2 inch of oil in an electric fry pan set at 350 degrees.) I use a heavy t-fal fry pan with about a 1/4 inch of oil. Latkes should be crisp and brown on both sides. Drain on paper towels or a brown paper bag. Serve with applesauce and/or sour cream. Method 2: Using grating disc in food processor, grate/shred two of the potatoes while preparing remaining ingredients as above. This will give the latkes a little more texture like the old-fashioned kind, but without the work and bleeding knuckles! Note: The finished latkes freeze well, and can be easily reheated on a cookie sheet in the oven, but the batter discolors quickly...Best bet is to use all the batter quickly, then reheat latkes if necessary. Posted to JEWISH-FOOD digest V96 #091 From: leiba@eskimo.com Date: Sun, 1 Dec 1996 20:42:57 -0800 (PST)
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