Potato Latkes(Jewish Potato Pancakes)

[Guest guest]

Potato Latkes (Jewish Potato Pancakes)

 

Serves 4

 

Ingredients

 

2 pounds of white potatoes, peeled,

cut into chunks and sprinkled with lemon juice

1 onion, peeled and cut into chunks

2 eggs

1/2 cup matzo meal

salt and pepper to taste (1-2 teaspoons)

 

Directions

 

1. Grate the potatoes and onion in a food processor

with the grating disc.

Squeeze on some lemon juice to prevent the potatoes

from turning brown.

Dump into a bowl.

Place the metal blade in the processor

and return the potatoes to the processor bowl.

Pulse a few times to make a finer texture.

Drain off fluid.

 

2. Add the remaining ingredients to the potatoes

and pulse a few times to blend.

Let stand 15 minutes so that the matzo meal can soften.

 

3. Place about 1/2-inch of oil in a large, heavy skillet

or electric skillet.

Heat to about 400°F, just under the smoking point.

Use a serving or other large spoon to spoon potato batter

into the hot oil.

Flatten lightly.

The latkes should be about 3 to 4 inches long

and about 1/2-inch thick.

Cook until well browned.

Turn and cook the other side.

It will be necessary to raise and lower

the heat depending upon how fast the latkes are cooking.

The hotter the oil the less greasy the pancakes will be.

Drain the pancakes on paper towels and set

in the oven on low until all of the pancakes

have been cooked.

If you like very crispy pancakes,

slide the cooked pancakes back into very hot oil,

just before serving to restore crispness

(drain again before serving).

Should be done in at least two pans

so that they will get done faster and

will be crisper when eaten.

 

 

=====

 

***********

My Special Thought To You:

There's A Blessin' In Pressin'....On The Upward Way!