Lara's grandma's latkes

1 Servings

Ingredients

Quantity Ingredient
2½ pounds Idaho potatoes (unpeeled)
1 large Yellow cooking onion, quartered
2 Eggs, lightly beaten
¼ cup Matzoh meal
4 teaspoons Chopped fresh parsely (up to 5)
1 teaspoon Salt
¼ teaspoon Pepper (I use more)
2 cups Olives oil (up to 3)

Directions

Method: Wash pototoes and scrub well. Coarsely grate onion and potatoes, place in a colander over a bowl. Mix together and then squeeze out a much juice as you can. Drain liquid from the bowl and toss in the grated mixture (doing this ads the potato starch grandma tells me).. Add all remaining ingredients except the oil.. Mix well. In a large cast iron/heavy skillet heat ¼ inch of oil. Drop batter by about ¼ cup at a time, into the skillet, flatted to make rounds that are about 4-5 inches. Put as many rounds into the skillet as will fit easily and still allow them to be turned over. Cook over medium heat for about 5 minutes, and then flip and cook another 5 minutes. Latkes are done when both sides are golden brown.

Serve with sour cream or applesauce or both.

Posted to FOODWINE Digest 14 Jan 97, by Lara Fulton <tmars@...> on Tue, 14 Jan 1997.

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