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Title: Latke King's Potato Latkes (David Firestone)
Categories: Vegetable Jewish
Yield: 4 Servings
| 2 1/2 | lb | Idaho baking potatoes NOT peeled |
| 1 | lg | Yellow onion; quartered |
| 2 | Eggs; lightly beaten | |
| 1/4 | c | Matzo meal |
| 4 | ts | Fresh parley; chopped up to five teaspoons |
| 1 | ts | Salt |
| 1/4 | ts | Fresh grated black pepper |
| Olive oil | ||
| 1 | lg | Applesauce; jar or fresh |
1. Pick up the potatoes and admire their heft, their pure starchiness. Then scrub them with a brush.
2. Place the onion in a FP. 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 FP bowl to the machine. No need to wash it yet.
3. Cut the potatoes lengthwise to fit in the FP feed tube. Find the medium-coarse FP shredding disk, which you've never used. Put it into the machine and turn it on. Begin feeding the potato slices into the machine.
4. 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. Let the mixture drip for a few minutes while you put on a recording of Kitty Carlisle singing BEAT THE THAT RHYTHM ON A DRUM.
5. Pour out the potato liquid from the bowl, but leave the starch that clings to the bowl. This is good for you. Dump in the shredded potato and onion mix. Add the eggs, the matzo meal, the parsley, salt and pepper. Stir the mixture eagerly. Then let it sit for 10 minutes.
6. In a large cast-iron skillet, pour in 1/4" of the oil. Over high heat, get the oil VERY hot, but don't set off the smoke detector. Using the 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". Do NOT try to make them uniformly round. Reduce the 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 most inside, about 5 minutes per side, remove and place on several thicknesses of paper towels. Keep doing this until you run out of batter. 7. Remove from the room anyone who prefers latkes with sour cream. Serve the latkes immediately. WITH APPLESAUCE.
From the Meal-Master database of Judi M. Phelps jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
From: Jphelps@shell1.Best.Com (Judi Maedate: 28 Sep 1995 04:52:50 Gmt
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