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[FONT=Arial, sans-serif]Potato Latkes recipe
Yield: 10 servings
2 1/2 pounds baking potatoes, peeled
1 large onion
3 large eggs, lightly beaten
1 teaspoon salt, or to taste
1/8 teaspoon black pepper, fresh ground, or to taste
1/4 cup matzo meal or 2 tablespoon unbleached all-purpose flour
Vegetable oil, for frying
Shred or grate the potatoes alternately with the onion.
(The size of the shreds is a matter of personal taste. Coarse shreds produce lacier latkes with rough edges.
Fine shreds or grated potatoes produce denser, smoother latkes. [I like the finer])
Rinse shred potatoes & Onion 3 or 4 times squeeze the excess liquid from the potato and onion.
(This will keep potatoes from turning brown)
Lay two handfuls of grated potatoes & onion in the center of a hand towel, bring the corners up together and wring out as much water as you can.
Mix in a bowl add the grated potatoes & onion, the eggs, salt, pepper and matzo meal & flour.
Let the mixture rest for about 5 minutes so that the matzo meal can absorb some moisture. If the mixture still seems very wet, add a bit more matzo meal.
In a very large skillet, over medium-high heat, heat oil that is about 1/8- to 1/4-inch deep until it is very hot but not smoking.
To form each latke, use a large spoon to transfer some of the potato mixture to the oil; then flatten the mixture slightly with a spatula.
Fry the latkes until they are well browned on both sides and crisp around the edges.
Drain them well on paper towels. Repeat the process until all the latkes are fried.
Serve the latkes as soon as possible for the best taste and texture.
Accompany the latkes with applesauce, sour cream, and/or yogurt, as desired.
Latkes can be frozen then heated in the oven at 400 till warm through. [/FONT]
[FONT=Arial, sans-serif]Potato Latkes recipe
Yield: 10 servings
2 1/2 pounds baking potatoes, peeled
1 large onion
3 large eggs, lightly beaten
1 teaspoon salt, or to taste
1/8 teaspoon black pepper, fresh ground, or to taste
1/4 cup matzo meal or 2 tablespoon unbleached all-purpose flour
Vegetable oil, for frying
Shred or grate the potatoes alternately with the onion.
(The size of the shreds is a matter of personal taste. Coarse shreds produce lacier latkes with rough edges.
Fine shreds or grated potatoes produce denser, smoother latkes. [I like the finer])
Rinse shred potatoes & Onion 3 or 4 times squeeze the excess liquid from the potato and onion.
(This will keep potatoes from turning brown)
Lay two handfuls of grated potatoes & onion in the center of a hand towel, bring the corners up together and wring out as much water as you can.
Mix in a bowl add the grated potatoes & onion, the eggs, salt, pepper and matzo meal & flour.
Let the mixture rest for about 5 minutes so that the matzo meal can absorb some moisture. If the mixture still seems very wet, add a bit more matzo meal.
In a very large skillet, over medium-high heat, heat oil that is about 1/8- to 1/4-inch deep until it is very hot but not smoking.
To form each latke, use a large spoon to transfer some of the potato mixture to the oil; then flatten the mixture slightly with a spatula.
Fry the latkes until they are well browned on both sides and crisp around the edges.
Drain them well on paper towels. Repeat the process until all the latkes are fried.
Serve the latkes as soon as possible for the best taste and texture.
Accompany the latkes with applesauce, sour cream, and/or yogurt, as desired.
Latkes can be frozen then heated in the oven at 400 till warm through. [/FONT]