| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
|
20 |
servings |
INGREDIENTS
| 6 |
md |
Idaho potatoes |
| 1/2 |
lg |
White onion |
| 1 |
lg |
Egg |
| 3 |
tb |
All-purpose flour |
| 1/2 |
c |
Kirin beer or other light lager |
|
|
Coarse salt; to taste |
|
|
Freshly ground pepper; to taste |
|
|
Vegetable oil for frying |
|
|
Sour cream; for serving |
|
|
Osetra caviar; for serving |
INSTRUCTIONS
Peel and, using a box grater, grate the potatoes into a large bowl. Grate
onion into the bowl with the potatoes, and mix to combine. Place the
mixture in a colander set over a bowl. Drain the liquid, pressing the
potato mixture with the back of your hand if necessary, to remove the
excess liquid. Strain the watery liquid from the bowl, but leave the
heavier starch. Return the starch to the potato mixture. Add the egg,
flour, and beer. Stir to combine. Season with salt and pepper, to taste.
The consistency should be moist, but should hold together. In a large,
heavy-bottomed skillet set over medium heat, heat enough vegetable oil to
fill the pan a quarter-full. Drop a spoonful of the mixture at a time in
the hot oil, and cook on each side until golden brown, about 3 minutes per
side. Using a slotted spoon, remove the latkes to a paper-towel-lined
baking sheet. Serve immediately with applesauce, sour cream, or creme
fraiche. Makes about 20 latkes.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”