Traditional latkes

Yield: 20 Servings

Measure Ingredient
2 pounds Potatoes
2 \N Eggs
1 teaspoon Salt
2 tablespoons Flour or matzo meal
¼ teaspoon Baking powder
1 \N Onion
1 small Apple
\N \N Oil for frying
\N \N Sour Cream
\N \N Applesauce

>From _A Taste of Tradition_ by Ruth Sirkis Peel and grate the potatoes on a coarse grater and drain. Peel and grate the onion and the apple.

Beat the eggs lightly in a medium bowl. Add the grated potatoes, onion and apple and blend well. Add salt, flour, and baking powder. Mix thoroughly.

Pour about 1 inch of oil into a large skillet and heat. Drop the pancake mixture by tablespoons into the hot oil. Fry and brown on both sides.

Note: You can use an electric blender for grating. Cut each potato into 8 pieces, put in the blender and cover with water. Close the lid and blend at medium speed for 5 seconds. Drain completely through a mesh sieve. Put the potatoes into a bowl and proceed immediately.

Posted to FOODWINE Digest 13 October 96 Date: Mon, 14 Oct 1996 13:11:55 +0300 From: Anat Levi <anat@...>

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