| WSIU InFocus Recipes |
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|---|---|
| Potato Latkes Provided by Ruth Grater, Carbondale, IL |
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| 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. | |