Potato pancakes latkes

Yield: 1 servings

Measure Ingredient
2½ pounds Potatoes; peeled and
\N \N ; quartered
2 larges Onions; (use 1 1/2 cups
\N \N ; grated, don't tramp
\N \N ; down)
3 \N Eggs; beaten
1 teaspoon Baking powder
¾ cup Corn oil
1 cup Flour
2½ teaspoon Salt
¼ teaspoon Pepper
2 cups Matzo meal
½ cup Corn oil for frying
\N \N Applesauce
\N \N Non-dairy of regular sour cream

In a food processor, fine grate potatoes (don't liquefy; leave some texture), strain to eliminate excess liquid. Don't overdo it; just let the water drain out. Fine grate onions, and mix in a large bowl with potatoes.

Note: If you don't have a food processor, you can grind the potatoes and onions in a meat grinder.

Add eggs, baking powder, ¾ cup corn oil, flour, salt, and pepper; mix well. Fold in matzo meal, making sure that everything is thoroughly blended.

Heat ½ cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3½ inches in diameter. Fry on low heat for 3 to 4 minutes until underside is deep golden brown, turn, and fry for another minute or 2. Drain on paper towels. Serve with applesauce and/or sour cream.

Converted by MC_Buster.

Per serving: 4121 Calories (kcal); 183g Total Fat; (40% calories from fat); 79g Protein; 537g Carbohydrate; 561mg Cholesterol; 6066mg Sodium Food Exchanges: 34 Grain(Starch); 2 ½ Lean Meat; 3 ½ Vegetable; 0 Fruit; 35 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0036 Converted by MM_Buster v2.0n.

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