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Title: Potato Latkes (Potato Pancakes)
Categories: Vegetable Side Jewish
Yield: 16 Servings
| 4 | lg | Russet or Idaho potatoes, peeled and grated |
| 1/2 | Lemon's juice | |
| 1 | lg | Onion, grated |
| 2 | lg | Eggs, lightly beaten |
| 1/2 | c | Matzo meal * |
| 2 | ts | Salt |
| 1/8 | ts | White pepper |
| Corn oil, for frying |
* You may substitute 1/4 cup of flour
Squeeze the grated potatoes by handfulls to remove any excess starchy water. Another way to remove the water is to roll the grated potatoes up in a clean kitchen towel and wring it out.
In a bowl, place the potatoes. Mix in the lemon juice. Add the grated onion, eggs, matzo meal/flour, salt, and pepper. Mix well.
In a frying pan, heat about 1/4 cup of corn oil. Drop the potato mixture into hot frying pan a tablespoon at a time. Fry until the latkes are brown on both sides. Drain on paper towels and keep latkes warm. Repeat. Add oil as needed. Serve immediately with either applesauce or sour cream. Makes 16 to 24 latkes, depending on the size of your tablespoon.
ADVICE FROM MAMA: You can grated the potatoes ahead of time and mix in all the ingredients except the eggs. In a bowl, beat the eggs and pour them over the potato mixture. This keeps the air away from the potatoes, keeping them fresh and not discolored. Refrigerate the egg covered latkes mixture until you are ready to use. Stir up everything and then fry.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company.
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