Yield: 1 Servings
|5 teaspoons||Vegetable oil|
|2 pounds||(4 or 5) russet (Idaho) potatoes, peeled|
|¼ cup||All purpose flour|
|1 teaspoon||Kosher salt|
|¼ teaspoon||Ground black pepper|
|1 large||Whole egg lightly beaten|
|1 large||Egg white, lightly beaten|
The following recipes appeared last year in the N.Y.Daily News. The second recipe is from Helen Nash, a well-known New York writer of kosher cookbooks. (Printed by Random House) Set oven racks to lowest and highest positions. Pre-heat oven to 450 degrees. Brush 2 heavy baking sheets with 2 teaspoons of oil each. Peel and cut the onion into quarters and chop very finely in a food processor fitted with the steel blade. Empty onion into a bowl. Using the fine shredding blade of a food processor, grate potatoes finely and add them to the onion.
Add flour, salt and pepper; toss with 2 forks to mix well. Add whole egg, egg white and remaining teaspoon oil; mix.
Warm baking sheets: If size of oven permits, place both oiled sheets side by side in upper rack of pre-heated oven, because lower rack will burn oil.
Drain potato mixture, if necessary, and drop level tablespoons of potato mixture onto the prepared warm baking sheets and press lightly to flatten.
Bake on lowest rack, side by side, for 10 minutes, or until golden brown on bottom. Turn over and bake for 5 minutes longer, or until they seem cooked.
This side will not get brown or very crisp. Transfer to platter, arranging latkes browned side up. Note: Cooked latkes may be refrigerated. Reheat at 350 degrees for about 10 minutes, or until hot. They also can be frozen,properly wrapped, and heated without thawing at 400 degrees for about 10 minutes, or until hot. Posted to JEWISH-FOOD digest V96 #80 Date: Mon, 18 Nov 1996 18:52:20 -0500 From: Tamtams@...