Latkes

[jackal10]

Latkes

This recipe is from The Potato Primerin the eCGI

• 1 lb floury potatoes (about 2 good size baking potatoes), peeled. This is sufficient for 4 latkes, normally enough for 2 people.
  
• 1 onion
  
• Plenty of salt and pepper
  

Peel and grate the potatoes and the onion coarsely. A food processor with a grating blade is easiest

Put into a cloth and squeeze out the excess moisture. Add plenty (½tsp) of salt and pepper and mix well

Heat about 1 cm/½ inch deep oil or fat in a frying pan and put in large tablespoons of the mixture, squashing down a bit to form a thinnish tablespoon-sized patty.

Let cook until golden brown, then turn over.

When both sides are cooked remove and drain on adsorbent paper. Keep warm in an oven. They can be reheated in a microwave. Add more fat to the pan between batches – they adsorb a lot of oil.

Keywords: Side, Jewish, Potatoes, eGCI

( RG897 )