Latkes
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Ingredients
6 medium - large Yukon Gold potatoes peeled
2 eggs
1/2 C minced onion
1 Tsp salt
1/2 tsp pepper
1/4 C matzah meal or regular flour
Oil for frying
2 eggs
1/2 C minced onion
1 Tsp salt
1/2 tsp pepper
1/4 C matzah meal or regular flour
Oil for frying
Cooking Instructions
Grate raw, peeled potatoes in food processor. Place in colander in sink and rinse thoroughly. (Washes away excess starch to avoid potatoes turning black.)
Gently press excess water out of potatoes.
Do not grate onions with potatoes as will lose onion flavor in draining process.
In large bowl, mix eggs, onion, salt & pepper. Set aside.
Keep pressing water out of potatoes. Use paper towels to help dry.
Add potatoes and matzah meal to onion mixture. Mix well with hands.
Heat skillet over high heat. Add oil (about 1/2 C.) Heat until very hot.
Form latkes into 3" flat cakes. Cook 4 or 5 at a time until crisp and golden brown on both sides (about 2 - 3 minutes per side.)
Drain on platter lined with paper towels crumbled loosely into mounds.
Serve warm with applesauce and/ or sour cream.
Yields 18 - 24 latkes
If latke mixture seems too wet in beginning, can add more flour. Seems to make them crisper.
Continue to squeeze liquid out of latkes when forming them in hands and before placing in fry pan.
Gently press excess water out of potatoes.
Do not grate onions with potatoes as will lose onion flavor in draining process.
In large bowl, mix eggs, onion, salt & pepper. Set aside.
Keep pressing water out of potatoes. Use paper towels to help dry.
Add potatoes and matzah meal to onion mixture. Mix well with hands.
Heat skillet over high heat. Add oil (about 1/2 C.) Heat until very hot.
Form latkes into 3" flat cakes. Cook 4 or 5 at a time until crisp and golden brown on both sides (about 2 - 3 minutes per side.)
Drain on platter lined with paper towels crumbled loosely into mounds.
Serve warm with applesauce and/ or sour cream.
Yields 18 - 24 latkes
If latke mixture seems too wet in beginning, can add more flour. Seems to make them crisper.
Continue to squeeze liquid out of latkes when forming them in hands and before placing in fry pan.
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