Title: Crisp Fried Potato Latkes
Categories: Vegetables, Pancakes
Yield: 10 Servings
2 1/2 lb Potatoes; pref. baking type such as Russet or Idaho
1 lg Onion
3 lg Eggs; lightly beaten
1 ts Salt; or to taste
1/8 ts Black Pepper, fresh ground or to taste
1/4 c Matzo meal or 2 tb All-Purpose Flour, or more Pref.
FOR FRYING --- TO SERVE
Vegetable Oil Applesauce Sour Cream or Plain Yogurt
Shred or grate the poatoes althernately with the onion to keep
the potatoes from darkening. (The size of the shreds is a matter
of personal taste.) Coarse shreds produce lacier latkes with
rough edges. Fine shreds or grated potatoes produce denser,
smoother latkes.) Squre the excess liquid from the potato and
onion shreds. Mix in the eggs, salt, pepper and matzo meal (or
flour). Let the mixture rest for about 5 mins., so that the matzo
meal can absorb some moisture. If the mixture still seems very
wet, add a bit more matzo meal.
In a very large skillet, over med.-high heat, heat oil that is
about 1/8-1/4" deep until it is very hot but not smoking. To
form each latke, use a large spoon to transfer some of the potato
mixture to the oil; then flatten the mixture slightly with the
back of a spoon. The latkes will be irregularly shaped. An
alternative method (which makes more evenly shaped latkes) is to
press some of the potato mixture into a large serving spoon; then
carefully slide it off the spoon into the hot oil.
Continue making latkes until the skillet is full, leaving a
little room between each one. Fry the latkes until they are well
browned on both sides and crisp around the edges. Drain them well
on paper towels. Repeat the process until all the latkes are
fried. Serve the latkes as soon as possible for the best taste
and texture. Accompany the latkes with applesauce, sour cream,
and/or yogurt, as desired.
Courtesy of Marilyn Sultar
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