Ingredients: |
Ingredients: 1 Vitamin C tablet or 1/2 tsp. vitamin C powder
2 1/2 pounds russet potatoes, peeled (about 4 large potatoes)
1 medium onion, peeled
2 eggs, lightly beaten
1 tsp. salt
1/4 tsp. baking powder
2 tablespoons flour or matzo meal
Vegetable oil for frying
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Directions: |
Directions:With the grating attachment to a food processor or with a hand grater, grate the onions. Place them in a colander, squeeze the water out; discard the water. If you wish for the onions to be invisible in the recipe, place them in a blender with the 2 eggs. Puree until onions are smooth. If onion bits are not an issue, just place them in a large bowl. Set aside
Grate the potatoes, and place in a colander over a shallow pan. Squeeze the water from the potatoes into the pan (Squeeze! Squeeze!), then add these to the onion bowl. Keep the potato water.
Crush the vitamin C tablet (or take the vitamin C powder) and sprinkle it over the potatoes and toss.
Pour the water from the shallow pan that caught the potato drippings from squeezing--what's left behind is potato starch. Add this back to the grated potatoes.
Add the grated onions, eggs, baking powder, and salt to the grated potatoes and mix well.
In a large frying pan, heat 1/2 inch in pan of vegetable oil over medium high heat. Using a slotted spoon, spoon about 2 tablespoons of latke batter into hot oil for each pancake. Do not crowd the latkes. Flatten them slightly with the back of the spoon. Fry them until they are golden brown on both sides, preferably turning them just once. Once they are cooked, drain them on paper towels. Toward the end of the batter, squeeze excess liquid from pancakes so they don't sizzle and spatter too much.
Serve with applesauce, sour cream, and jam, if desired. |
This recipe for Latkes is from