| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Idaho potatoes (unpeeled) |
| 1 |
lg |
Yellow cooking onion, quartered |
| 2 |
|
Eggs, lightly beaten |
| 1/4 |
c |
Matzoh meal |
| 4 |
ts |
Chopped fresh parsely (up to 5) |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper (I use more) |
| 2 |
c |
Olives oil (up to 3) |
INSTRUCTIONS
Method: Wash pototoes and scrub well. Coarsely grate onion and potatoes,
place in a colander over a bowl. Mix together and then squeeze out a much
juice as you can. Drain liquid from the bowl and toss in the grated mixture
(doing this ads the potato starch grandma tells me).. Add all remaining
ingredients except the oil.. Mix well. In a large cast iron/heavy skillet
heat 1/4 inch of oil. Drop batter by about 1/4 cup at a time, into the
skillet, flatted to make rounds that are about 4-5 inches. Put as many
rounds into the skillet as will fit easily and still allow them to be
turned over. Cook over medium heat for about 5 minutes, and then flip and
cook another 5 minutes. Latkes are done when both sides are golden brown.
Serve with sour cream or applesauce or both.
Posted to FOODWINE Digest 14 Jan 97, by Lara Fulton <tmars@INTERLOG.COM> on
Tue, 14 Jan 1997.
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