Happy Chanukah all:
Here is my recipe for potato latkes. I have been making them this way
for over 20 years and have never left any bits of my knuckles in the
potato grater. Peanut oil is a MUST. An electric skillet works well to
keep the oil at the proper temperature.
Potato Latkes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb baking potatoes
1 large yellow onion
2 eggs
1 c matzo meal
salt and pepper
peanut oil
Peel potatoes, placing each one into a large bowl of cold water. Slice
each potato in half, length-wise. In a food processor with shredder
disk inserted, shred potatoes in batches until all are finished. As
each batch is complete, place in a bowl of cold water to prevent
discoloration. Cut onion into eight pieces. Place metal blade in
processor. Put a piece of onion in and pulse until chopped. Squeeze
two handfuls of potato shreds dry and place in processor bowl. Pulse
three or four times until it looks like fine shreds. Empty into a bowl
and repeat until all shreds are chopped. Stir in eggs and matzo meal.
Season with salt and pepper to taste. Let mixture sit for at least 30
minutes. Stir and add more matzo meal if necessary. Mixture should be
a little stiff.
Heat one inch of peanut oil in a large skillet. Drop large spoons full
of potato mixture into hot oil. Fry until golden brown, turning once
after four minutes. Makes a lot of latkes.
NOTES : Serve with applesauce and/or sour cream.
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