Yield: 4 servings
|2 tablespoons||Matzoh meal|
|⅛ teaspoon||Pepper, white|
Peel potatoes and place in cold water until ready to prepare latkes.
Starting with onions, alternately grate some onions on large holes of grater and some potatoes on smallest holes. This will keep potato mixture from blackening. (Or use food processor. The steel blade produces a smooth textured latke and the grating disk a crunchy one.) Press out as much liquid as possible and reserve starchy sediment at bottom of bowl. Return sediment to mixture, but not liquid. Blend potatoes with eggs, matzoh meal, salt, and white pepper.
Heat 1" of oil in frying pan. Drop about 1 tb mixture for each latke into skillet and fry, turning once. When golden and crisp on each side, drain on paper towels. Serve with yogurt, sour cream, sugar, or applesauce.
From the recipe files of Sylvia Steiger, GENie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005