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Sunday, April 3, 2011

Potato Latkes To Die For

I've been making these for many years,
each time trying to make them better.
You have to start with the correct potato,
and finish with keeping them crispy warm.

4 russet potatoes, peeled
2 onions, peeled
4 large eggs
1/3 cup matzo meal
1 teaspoon salt
black pepper to taste
Canola oil for frying

Grate the potatoes and onions and drain excess liquid.
Transfer the grated mixture to a mixing bowl.
Add the eggs, matzo meal, salt, and pepper; mix well.
In a large skillet, pour about 1/8 inch of oil.
Fry until golden brown on both sides.
Scoop up about 1/2 cup of the mixture with your hands
and loosely pat it into a pancake about 1/2 inch thick.
Fry each latke until deep golden brown, about 5 minutes
on each side to be sure the center is fully cooked.
Add oil between batches as needed, making sure
the oil heats up again before frying more latkes.
Drain the latkes on paper towels or a clean brown paper bag.
Serve immediately with applesauce and sour cream.

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