POTATO LATKES Recipe
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Category: |
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Ingredients: |
Ingredients: 5 large russet potatoes, peeled and cubed
1 medium onion rough chopped
4 eggs
1/3 cup matzah meal
salt
oil for frying
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Directions: |
Directions:While preparing the potatoes, put them in a bowl with ice cold water. Keep them covered in the water so they don't turn brown.
Food process the potatoes - add a little water if you have to - then pour it in a sieve to get rid of the excess water. Do this in batches and put the potato mixture into a big bowl.
When potatoes are all ground up, pour them into a bowl and go on to the next batch of potatoes. Then process the onion and pour that into the bowl.
Add the eggs and the matzah meal and mix well.
Heat the oil in the frying pan (at least 1/2" of oil). Keep it on medium. When hot enough (test it with some batter) - put big tablespoonfuls into the oil. Fry on both sides until brown. Drain on paper towels. Put in a low oven to stay warm until they are all finished. |
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Personal
Notes: |
Personal
Notes: Serve with applesauce or sour cream. Yumm!
My dad had an "after-Shabbos Torah learning group". They went to somebody else's house every weekend. My mom's night was always Chanukkah because she always made them fresh latkes. God knows I hated when they came because they all smelled like cigars!! YUCK! but the latkes I got to eat made the smell somewhat tolerable...
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