On Tue, 04 Dec 2007 11:15:43 -0600, Janet Wilder wrote:
> 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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I get much better results by grating the potatoes by hand. I use cheese
grater, the flat kind with a handle not the box type. I also use a little
chicken fat in the oil.
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