Wednesday, December 21, 2005
Latkes - as promised. Starts Christmas- ends New Year's Eve
6 Idaho or Maine (russet) baking potatoes 2 onions 2 eggs 1/4-1/2 c matzoh meal salt to taste - 1-2 tsp vegetable oil * If you are doing this for the first time, you may want to cut this recipe in half. (or not) Peel potatoes and hold in a bowl of cold water with lemon juice or salt while you peel the onion(s) Cut potatoes and onion(s) in chunks and either grate or chop in the food processor. (I prefer to grate them). Add egg, matzoh meal, and salt. You need to work quickly, as potatoes exposed to air darken. (I add some lemon juice to the mixture to prevent this). tart with 1/4 cup matzoh meal and add more if the batter is runny. (You can't go too far wrong as long as you have enough salt & onion, IMHO). Heat vegetable oil in a cast iron or electric skillet till hot enough (test for heat and flavor by throwing in a tablespoon of potato mixture and frying. taste it. If it's delicious, go! If it needs salt, add a little to the mixture). When the fat is hot enough to fry a tablespoon of the mixture quickly till brown, get busy . I like about a 1/4 cup of mixture per pancake. Fry till golden on both sides. Don't even think of turning them before the edges are crispy brown on the first side.Replenish the oil as needed. If the potato mixture gets watery, throw in another spoonful of matzo meal in. Drain on paper towels and serve IMMEDIATELY, if possible. Or, hold on a platter in a hot oven. Or, you can do what I do to reheat them ... refry. Serve with sour cream and/or applesauce. I like the sour cream, my husband prefers applesauce. This is not a time to count calories!