Wednesday, December 21, 2011

Potato Latkes

Potato Latkes Frying
Adapted from a Pliskow family recipe. Traditional during the Jewish holiday, Chanukah because of the symbolic meaning of the oil. Don't use a food processor instead of a box grater or the latke will be too dense. Recorded January 21, 2006. Makes 15 latkes.
2 eggs
4 c (1 liter) russet potatoes, peeled, coarsely grated on a box grater

1 medium onion, grated and well drained
1 t salt
1/4 t ground pepper
matzoh meal, as needed
vegetable oil
Drain the grated potatoes in a strainer, catching the potato juice in a bowl. Let it stand to permit the starch to settle, pour off the water, and add the drained potatoes and grated onion to the bowl. Beat eggs and add to potatoes. Add seasonings. Add matzoh meal as needed to absorb any liquid. Heat oil over medium heat and add large spoonfuls of batter. Fry about 3 minutes until golden brown, turn and complete cooking. Drain on paper towels before serving. Serve at once with warm apple sauce, cinnamon and sugar, or sour cream on the side. Latkes can be used as the starch portion of a meat-based meal.

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