- 20
Ingredients
- 6 md Idaho Potatoes
- 2 md Yellow onions
- 2 lg Eggs
- 1/4 c Matzo meal
- (or 3 tbspns all-purpose
- unbleached flour)
- 1 ts Salt; or to taste
- 1/4 ts White pepper; or to taste
- Vegetable oil or chicken fat
- Applesauce or sour cream
Preparation
Step 1
Peel potatoes and place in cold water. Using a box grater, grate
potatoes and onions in large bowl. Transfer potato-and-onion mixture to
a colander set over a bowl, and squeeze out excess moisture. Return
mixture to bowl. (Starchy sediment can be added back to mixture, if
desired.) In separate bowl, combine eggs, matzo meal (or flour), salt
and pepper. Combine all ingredients, adding more matzo meal if mixture
is too wet. In large skillet, heat 1/2 inch oil (or chicken fat) over
medium-high heat. Drop tablespoon- or serving-spoon-size portions of
mixture into hot oil, and press down with spoon to flatten. Fry until
brown and crispy on edges; turn until golden brown on each side, cooking
3 minutes per side. Remove to paper towels to drain. Serve immmediately
with applesauce. Makes about 20 latkes.