LATKES 1

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2 1/2 pounds baking potatoes, unpeeled

1 large yellow onion, quartered

2 eggs, lightly beaten

1/4 cup matzoh meal

4 to 5 teaspoons chopped fresh parsley

1 teaspoon salt

1/3 teaspoon freshly ground black pepper

2 to 3 cups olive oil

1 large jar (16 ounces) applesauce

 

Pick up the potatoes and scrub them with a brush.

Place the onion in a food processor. Pulse the blade a few times

until the onion is diced into crunchy bits. Remove the blade and

scrape the onion bits into a small bowl. Return the food processor

bowl to the machine. No need to wash it yet.

Cut the potatoes lengthwise to fit in the food processor feed

tube.Put the medium-coarse food processor shredding disk into the

machine and turn it on. Begin feeding the potato slices into the

machine.

When the potatoes are shredded, put them in a colander over a large

bowl. Dump in the onion bits and mix everything around with your

hands, squeezing the potato moisture out as you work.

Pour out the potato liquid from the bowl, but leave the starch that

clings to the bowl. Dump in the shredded potato and onion mix. Add

the eggs, the matzoh meal, the parsley, the salt, and the pepper.

Stir the mixture, then let it sit for about 10 minutes.

In a large cast-iron skillet, pour in 1/4 inch of oil. Over high heat

get the oil very hot. Using a 1/4 cup measure or a long-handled

serving spoon, start spooning the batter into the skillet. Flatten

each with a metal spatula to a diameter of 4 to 5 inches. Reduce heat

to medium and cook the latkes until golden brown on one side. Then

turn over and fry them some more. When crispy on the outside and

moist inside, about 5 minutes per side, remove and place on several

thicknesses of paper towels. Keep doing this until you run out of

batter.

Serve the latkes immediately. With applesauce or sour cream or

anything you like (they are best eaten out of the pan (almost) and

sizzling hot!)

 

Makes about 16 latkes.