Title: Muriel's Potato Latkes
Categories: Jewish Pancake Side dish
Yield: 1 Servings

6		Scrubbed Idaho potatoes (but
		Not peeled!)
3		Quartered onions
2		Eggs
1/2	c	Matzoh meal
		Salt and pepper
		Canola or any veg oil for
		Frying
		Sour cream and applesauce

Method 1:

Process potatoes and onions, add remaining ingredients and season with salt and pepper to taste. Fry in hot oil (Muriel used about a 1/2 inch of oil in an electric fry pan set at 350 degrees.) I use a heavy t-fal fry pan with about a 1/4 inch of oil. Latkes should be crisp and brown on both sides. Drain on paper towels or a brown paper bag. Serve with applesauce and/or sour cream.

Method 2:

Using grating disc in food processor, grate/shred two of the potatoes while preparing remaining ingredients as above. This will give the latkes a little more texture like the old-fashioned kind, but without the work and bleeding knuckles! Note: The finished latkes freeze well, and can be easily reheated on a cookie sheet in the oven, but the batter discolors quickly...Best bet is to use all the batter quickly, then reheat latkes if necessary.

This was my Mother's Potato Latke Recipe. It's simple and basic. I don't think anything here conflicts with the laws of kashruth, but just "fyi," I cannot vouch for the manner in which the potatoes are slaughtered...personally, I just use my cuisinart!

Susan Mason leiba@eskimo.com

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