potato latkes
This recipe was prepared for our December 2013 meeting.
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yield
serving(s)
method
Pan Fry
Ingredients For potato latkes
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2 1/2 lbpotatoes, peeled and quartered
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2 lgonions (use 1 1/2 cups grated; don't tamp down)
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3eggs, beaten
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1 tspbaking powder
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3/4 cgrapeseed oil
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1 cflour
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2 1/2 tspsalt
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1/8 tsppepper
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2 cmatzo meal
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1/2 cfor frying grape oil
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applesauce
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sour cream
How To Make potato latkes
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1Preheat oven to 400 degrees. In a food processor, fine-grate potatoes (don't liquefy; leave some texture), and strain to eliminate excess liquid. Don't overdo it; just let the water drain out. Fine-grate onions, and mix in a large bowl with potatoes. (If you don't have a food processor you can grind the potatoes and onions in a meat grinder.)
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2Add eggs, baking powder, 3/4 cup corn oil (most of it cooks out), flour, salt, and pepper; mix well. Fold in matzo meal, making sure that everything is very well blended.
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3Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry on low heat for 3 to 4 minutes until underside is a deep golden brown turn, and fry for another minute or two. Drain on paper towel. Serve with applesauce and/or sour cream.
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