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CATEGORY CUISINE TAG YIELD
Eggs 4 Servings

INGREDIENTS

4 Potatoes
1 Onion
1 Egg
2 T Matzoh meal
1/2 t Salt
1/8 t Pepper, white
1/4 c Oil

INSTRUCTIONS

add more potatoes for additional people keeping the 4:1 ratio.
Description: Peel potatoes and place in cold water until ready to
prepare latkes. Starting with onions, alternately grate some onions  on
large holes of grater and some potatoes on smallest holes. This  will
keep potato mixture from blackening.  (Or use food processor.  The
steel blade produces a smooth textured latke and the grating disk  a
crunchy one.) Press out as much liquid as possible and reserve  starchy
sediment at bottom of bowl. Return sediment to mixture, but  not
liquid. Blend potatoes with eggs, matzoh meal, salt, and white  pepper.
Heat 1" of oil in frying pan. Drop about 1 tb mixture for  each latke
into skillet and fry, turning once. When golden and crisp  on each
side, drain on paper towels. Serve with yogurt, sour cream,  sugar, or
applesauce.  From the recipe files of Sylvia Steiger  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 220
Calories From Fat: 132
Total Fat: 14.9g
Cholesterol: 46.5mg
Sodium: 315.1mg
Potassium: 444.8mg
Carbohydrates: 18.8g
Fiber: 2.5g
Sugar: 1.9g
Protein: 3.7g


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