Latkes

For your Hanukkah-cooking pleasure*, this is a foolproof recipe.
4 large potatoes or 8 small ones
1 medium onion
2 eggs
2/3 cup flour
Salt and pepper to taste
Oil for frying
1. Grate the potatoes and onion on the coarse side of a grater.
2. Important:Using your hands, a strainer or a piece of cheesecloth, squeeze as much liquid as you can out of the shredded potatoes onad onions. This prevents the dreaded sogginess.
3. Add the rest of the ingredients to the potato/onion mixture and combine well. Form into thin 2-inch pancakes.
4. Heat about 1/2 inch of oil in a large saute or frying pan. Drop the pancakes into the hot oil four at a time, so as not to overcrowd them (they won’t brown properly if they’re bumping up against each other). Fry intil golden brown, about 3 minutes per side or to desired doneness. Eat immediately with applesauce or sour cream.
* Goyim are free to cook these too.

Advertisements

2 comments

  1. Dave J

    Mmmm…just like mom’s. Apple sauce is one of the few edible substances I truly loathe, so I could never understand why anyone would wish to obscure the taste of good latkes with it. Sour cream, OTOH, rarely fails to improve anything. 😉

  2. Pingback: Recipes. | Self-Pollution.