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Traditional Potato Latkes

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jewishholidaycookbook.jpgHere's mine from the best book ever: The Jewish Holiday Cookbook  by Gloria Kaufer Greene.

2½ lbs. russets (preferably 'baking' potatoes)
1 large or 2 small onions
3 large eggs lightly beaten
1 teaspoon salt or to taste
1⁄8 teaspoon pepper fresh or to taste
about ¼ cup matzo meal ( I insist!)
vegetable oil
grate onion and potato alternately to keep the potato from turning  gray

SQUEEZE the excess liquid from the potato/onion mixture (this is  essential to a crispy
latke) mix in eggs, salt, pepper and matzo meal.  Let it rest for about 5  minutes so the
matzo meal can absorb some of the moisture.

If the mixture is still too wet (you didn't squeeze it out enough) add  more matzo meal.

In a large skillet over medium hight heat, heat oil that is about 1⁄8  to 1⁄4 inch deep,
until it's 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 the 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 servingspoon, 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 until all of the latkes are fried.

Leftovers can be reheated but they will probably not be as crisp as  freshly made latkes.

Serve as soon as possible for the best  taste and texture. Accompany  the latkes with
applesauce and sour cream.

Adapted from The Jewish Holiday Cookbook by Gloria Kaufer Greene 

(ln) 

 

 

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