Yield: 20 servings
|6 mediums||Idaho potatoes|
|½ large||White onion|
|3 tablespoons||All-purpose flour|
|½ cup||Kirin beer or other light lager|
|\N \N||Coarse salt; to taste|
|\N \N||Freshly ground pepper; to taste|
|\N \N||Vegetable oil for frying|
|\N \N||Sour cream; for serving|
|\N \N||Osetra caviar; for serving|
Peel and, using a box grater, grate the potatoes into a large bowl. Grate onion into the bowl with the potatoes, and mix to combine. Place the mixture in a colander set over a bowl. Drain the liquid, pressing the potato mixture with the back of your hand if necessary, to remove the excess liquid. Strain the watery liquid from the bowl, but leave the heavier starch. Return the starch to the potato mixture. Add the egg, flour, and beer. Stir to combine. Season with salt and pepper, to taste.
The consistency should be moist, but should hold together. In a large, heavy-bottomed skillet set over medium heat, heat enough vegetable oil to fill the pan a quarter-full. Drop a spoonful of the mixture at a time in the hot oil, and cook on each side until golden brown, about 3 minutes per side. Using a slotted spoon, remove the latkes to a paper-towel-lined baking sheet. Serve immediately with applesauce, sour cream, or creme fraiche. Makes about 20 latkes. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Martha Stewart
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