Yield: 4 Servings
|2½ pounds||Idaho's; or Russet potatoes don't bother to peel|
|1 large||Onion; quartered|
|¼ cup||Matzo meal|
|¼ teaspoon||Fresh grated black pepper|
|\N \N||Oil; for frying|
|\N \N||Applesauce; homemade is best|
1. If you are not peeling the potatoes, it is important to SCRUB them well; with a veggie brush or a scotch brite pad.
2. Place the onions and the eggs in a Food Processor. ZAP the mixture a few times until the onion is diced into crunchy bits, OR gone (Papa prefers it that GONE way). Pour the contents of the Food Processor bowl into a large bowl for mixing.
3. Cut the potatoes lengthwise to fit in the FP feed tube. I use the medium grating blade and shred the potatoes. (Of course you can always use the old fashioned reib eissen method which draws blood, OY) 4. When the potatoes are shredded put them in a colander over the sink and squeeze. Let the mixture drip for a few minutes.
5. Pour the contents of the colander into the bowl with the onion and egg mixture. Add the matzo meal, and salt and pepper.
6. In a large cast-iron skillet, pour in ¼" of the oil. Over high heat get the oil VERY HOT. Use a ¼ 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 3" to 4".
7. Cook the latkes until golden brown on one side. Then turn over and fry them some more. When crispy on the outside and moist inside, about 5 minutes per side, remove and place on several thickness of paper towels or old supermarket bags (of course they should be clean). Keep doing this until you run out of batter.
8. Serve the latkes immediately WITH APPLESAUCE or lately my apple butter.
NOTE: I can't make these fast enough. The children wait all year for a bite, <g>! I only make them on Pesach and Chanukah.
SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
From the MM database of Judi M. Phelps. jphelps@... or jphelps@...