| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Hannukah |
60 |
servings |
INGREDIENTS
| 4 |
lg |
Potatoes |
| 2 |
|
Eggs; beaten |
| 1 |
ts |
Salt |
| 1 |
tb |
Flour |
| 2 |
tb |
Grated onion |
| 1/2 |
ts |
Baking powder |
| 1 |
ts |
Lemon juice |
INSTRUCTIONS
Cut potatoes in small pieces. Put all ingredients in blender or food
processor and blend. Let sit for 15 minutes. Spoon liquid off top.
(Potatoes may be grated by hand.)
Drop mixture by teaspoonfuls onto hot greased skillet. Brown well on both
sides. Serve immediately or freeze.
To freeze: place between sheets of aluminum foil in single layers using a
cookie sheet as a base. To serve, heat one layer of latkes at a time right
on its aluminum foil sheet in a 450 degrees F oven for 5 minutes. Keep warm
on a hot tray and serve with applesauce and sour cream for dipping.
Makes about 5 dozen.
The Chosen- Appetizers and Desserts, 1982 Marilyn Stone, Editor- Triad
Publishing Co, Gainesville FL ISBN 0-937404-11-x
Recipe by: The Chosen- Appetizers + Desserts (Editor's Choice), p. 67
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Dec 14,
1998, converted by MM_Buster v2.0l.
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