the only problem I see with using chicken fat in the oil is that the latkes
are no longer parve and cannot be served with sour cream (assuming kashrut
is being followed).
"General Schvantzkopf" <schvantzkopf@[EMAIL PROTECTED]
> wrote in message
news:6pmdnV30sbDhDsjanZ2dnUVZ_sLinZ2d@[EMAIL PROTECTED]
> 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.
> >
> > ____________________________________________________
> >
> > rec.food.cuisine.jewish recipe archives
> > <http://www.cyber-kitchen.com/rfcj>
> > ____________________________________________________
>
> 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.
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> <http://www.cyber-kitchen.com/rfcj>
> ____________________________________________________
>
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