| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
Jewish, Vegetables, Holiday |
10 |
Servings |
INGREDIENTS
INSTRUCTIONS
1. Peel the potatoes if the skin is coarse; otherwise, just clean them
well. Keep them in cold water until ready to prepare the latkes. 2.
Starting with the onions, alternately grate some of the onions on the large
holes of the grater and some of the potatoes on the smallest holes. This
will keep the potato mixture from blackening. Press out as much liquid as
possible and reserve the starchy sediment at the bottom of the bowl. Return
the sediment to the mixture.* 3. Blend potatoes with the eggs, flour, salt
and white pepper. 4. Heat 1" of oil in a frying pan. Drop about 1 tbs of
mixture for each latke into the skillet and fry, turning once. When golden
and crisp on each side, drain on paper towels. Serve with yoghurt, sour
cream, sugar, or applesauce. Serves, 8-10. Note: You can freeze potato
latkes. After making them, place them on a cookie sheet, freeze, and
remove to a plastic bag. When ready to serve, place in a 450F oven for
several minutes.
*The steel blade of a food processor or the grating blade are less painful
ways of grating the potatoes and the onions. The blade makes a smooth
consistency and the grater a crunchy one.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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