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Potato latkes Recipe | |
Jewish Vegetable | |
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Ingredients:
5 pounds potatoes 1 cup flour 3 eggs, beaten 1 onion, grated 1/2 teaspoon salt Oil
Directions:
Fill a mixing bowl with cold water. Peel and cut the first potato into small chunks. Immediately place it in the bowl of water to keep it from changing color. Repeat this process until all the potatoes are peeled and cut. Grate 1 cup of potatoes and 1/2 cup cold water in a blender. Remove this 1-=cup mixture to a second mixing bowl of cold water. Repeat this process until all of the potatoes are grated. Pour grated potatoes through a strainer to eliminate water and remove starch. Rinse out one of the mixing bowls and pour in strained potatoes. Be sure to cover the top with 1 cup flour so that no air can penetrate the surface. Add the 3 beaten eggs, grated onion, and 1/2 teaspoon salt on top of the flour, and mix into the grated potatoes. The consistency should be somewhat thick; add extra flour if it seems too runny. Pour 1/4 cup of oil into a frying pan. When the oil bubbles, drop 1 Tablespoon of potato batter per pancake, leaving space between them so they do not run together. Turn the latkes over when the edges are golden brown. Be sure to add fresh oil as needed so that the frying pan does not get dry or burn. When both sides are golden brown, remove the latkes with a slotted spatula so that the oil will drain off, and layer on a plate between paper towels which will absorb more oil. Continue until all of the potato batter is used. Serve hot. Latkes may be kept warm or reheated in a 200: F Arranged in a singlee layer on a cookie sheet. Description: Follow this recipe to make Chanukah Potato Latkes (pancakes). Eaten on this Jewish holiday, latkes are cooked in oil to commemorate a Chanukah miracle. | |