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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER CHANUKAH
RECIPES |
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POTATO LATKES: (SERVES
8 - 10
| INGREDIENTS: |
- 10 medium potatoes
- 2 medium onions
- 2 large or medium eggs
- ¼ cup unbleached all-purpose
flour, breadcrumbs, or matzah meal
Salt and white pepper to taste
- Vegetable oil
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| DIRECTIONS: |
- Peel the potatoes if the skin is
coarse; just clean them well. Keep them in cold water until
ready to prepare the latkes.
- Starting with the onions,
alternately grate some of the onions on the large holes of the
grater and some of the potatoes on the smallest holes. This will
keep the potato mixture from blackening. Press out as much
liquid as possible and reserve the starchy sediment at the
bottom of the bowl. Return the sediment to the mixture
- Blend the potato mixture with the
eggs, flour, salt, and white pepper.
- Heat 1 inch of oil in a frying
pan. Drop about 1 tablespoon of mixture for each latke into the
skillet and fry, turning once. When golden and crisp on each
side, drain on paper towels.
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| Serve with
yogurt, sour cream, sugar, or applesauce. |
| Note:
You can freeze potato latkes. After making them, place them on a
cookie sheet, freeze, and remove to a plastic bag. When ready to
serve, place in a 450 degrees oven for several minutes.
Refrigerating latkes is not recommended - they turn out soggy. Make
them early in the day, drain, leave them out on a cookie sheet, and
reheat before serving. |
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KOSHER DELIGHT MAGAZINE
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