| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Meats, Dairy |
|
|
20 |
servings |
INGREDIENTS
| 6 |
md |
Idaho Potatoes |
| 2 |
md |
Yellow onions |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Matzo meal |
|
|
(or 3 tbspns all-purpose unbleached flour) |
| 1 |
ts |
Salt; or to taste |
| 1/4 |
ts |
White pepper; or to taste |
|
|
Vegetable oil or chicken fat |
|
|
Applesauce or sour cream |
INSTRUCTIONS
Peel potatoes and place in cold water. Using a box grater, grate potatoes
and onions in large bowl. Transfer potato-and-onion mixture to a colander
set over a bowl, and squeeze out excess moisture. Return mixture to bowl.
(Starchy sediment can be added back to mixture, if desired.) In separate
bowl, combine eggs, matzo meal (or flour), salt and pepper. Combine all
ingredients, adding more matzo meal if mixture is too wet. In large
skillet, heat 1/2 inch oil (or chicken fat) over medium-high heat. Drop
tablespoon- or serving-spoon-size portions of mixture into hot oil, and
press down with spoon to flatten. Fry until brown and crispy on edges; turn
until golden brown on each side, cooking 3 minutes per side. Remove to
paper towels to drain. Serve immmediately with applesauce. Makes about 20
latkes.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from
Jane Farrell
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.
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