Jane heller's traditional latkes

20 servings

Ingredients

Quantity Ingredient
6 mediums Idaho Potatoes
2 mediums Yellow onions
2 larges Eggs
¼ cup Matzo meal
(or 3 tbspns all-purpose unbleached flour)
1 teaspoon Salt; or to taste
¼ teaspoon White pepper; or to taste
Vegetable oil or chicken fat
Applesauce or sour cream

Directions

Peel potatoes and place in cold water. Using a box grater, grate potatoes and onions in large bowl. Transfer potato-and-onion mixture to a colander set over a bowl, and squeeze out excess moisture. Return mixture to bowl.

(Starchy sediment can be added back to mixture, if desired.) In separate bowl, combine eggs, matzo meal (or flour), salt and pepper. Combine all ingredients, adding more matzo meal if mixture is too wet. In large skillet, heat ½ inch oil (or chicken fat) over medium-high heat. Drop tablespoon- or serving-spoon-size portions of mixture into hot oil, and press down with spoon to flatten. Fry until brown and crispy on edges; turn until golden brown on each side, cooking 3 minutes per side. Remove to paper towels to drain. Serve immmediately with applesauce. Makes about 20 latkes.

Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Jane Farrell

Formatted for Mastercook by Lynn Thomas - dcqp82a@...

Recipe by: Martha Stewart

Converted by MM_Buster v2.0l.

Related recipes