| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Jewish, Miriam’s ki, Potatoes |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Idaho Potatoes |
| 1/2 |
ts |
Ascorbic Acid Powder; Or |
|
|
1 To 2 Vitamin C Tablets; Crushed |
| 1 |
|
Egg |
| 3 |
tb |
Flour Or Matzo Meal |
|
|
Salt To Taste |
|
|
Oil For Frying |
|
sm |
Piece Of Bread |
INSTRUCTIONS
Grate the potatoes ona hand grater into a large bowl. The texture should be
wet but not completely mush. Mix with the ascorbic acid or crushed vitamins
to keep the pototo white. Transfer the grated potato into a fine mesh
strainer. Drain water from the potato into a bowl - about 5 minutes.
Pour off the water. There will be thick, sticky potato starch left in the
bottom of the bowl. Spoon up the starch and mix it with the drained, grated
potato. Add slightly beaten egg, flour or matzo meal and salt. Fry
spoonfuls of batter in 3/4 inch of oil in a large frying pan until brown
and crips; turn. Oil should be very hot when you spoon in the potato
mixture. A small piece of bread ion the pan will collect the small bits and
keep them from burning. Drain latkes on paper towels.
Recipe by: Miriam's Kitchen
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on
Nov 23, 1998, converted by MM_Buster v2.0l.
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