WSIU InFocus Recipes
Potato Latkes
Provided by Ruth Grater, Carbondale, IL
Makes about 30 2-1/2 inch latkes
2 lbs Yellow potatoes (Yukon Gold preferred)
2 Medium sized onions, peeled and cut into chunks
2 Eggs
1/4 to 1/2 cup Matzo Meal
2 tsp Salt
  Oil for frying
Directions:

• Scrub the potatoes, but you don’t need to peel them.
• Cut half of the potatoes into chunks.
• In a food processor using the steel blade, process batches of the potatoes including a handful of onions in each batch.
• Place the potato onion mixture in a mesh strainer over a bowl to drain.
• Using the grating blade of the food processor, grate the remaining potatoes and place in another sieve.
• Mix and press the finely chopped potatoes to remove as much liquid as possible, then pour off the liquid leaving the remaining starch.
• Mix the finely chopped potatoes back into the starch.
• Add the eggs, Matzo meal, and salt.
• Add the grated potatoes and mix well.
• Heat a frying pan with 1/4 inch of oil until shimmering or use an electric frying pan set at 375 degrees.
• Fry one small pancake and check the salt level, adding more if necessary.
• Place about 1/4 cup of the potato mixture into the pan an press down lightly to form an approximate circle. You can get 5-6 latkes in the pan at one time.
• Fry until crisp and golden, about 3-4 minutes, then turn and fry the other side another 3-4 minutes.
• Drain on paper towels.
• Continue making more batches until all the batter is used.
• As you make the latkes, transfer them to a baking sheet and keep them warm in the oven as you make more batches.