"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Latkes for Hanukkah Recipe

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This recipe for Potato Latkes for Hanukkah, by , is from The Sachs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Garvis
Added: Sunday, December 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 medium chopped onion
5 C diced potatoes
1 & 1/2 tsp salt
t tsp pepper
1/4 tsp baking powder
3 tbsp Matzoh Meal

Directions:
Directions:
Place eggs in the bottom of a blender. Add the onion and potatoes and blend for approx one minute. Remove and plave in a large mixing bowl. Add the salt, pepper, baking soda and matzoh meal. Mix together. Fry in very hot vegetable oil.Place on paper towels to cool and absorp extra oil.

Number Of Servings:
Number Of Servings:
Aprroximately 20
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
To store or freeze latkes, place on cookie sheet with paper towels on top on the layers. When ready to serve, heat oven to 400 degrees and bake until hot and crisp.

 

 

 

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