July 20, 2012
Author: Rachel Cort
My Dad has taught me almost everything I know about cooking, food, baseball, fishing and Judaism; which means he’s taught me quite a lot. This recipe is from some old magazine or book but it is the latke recipe that we make every year at Hanukkah. I can remember being a little kid, standing on a chair and helping my dad flip the latkes or stir the batter. He is the reason why I can cook, why I identify with Judaism and why I am me.
Ingredients:
2 Pounds Idaho potatoes well scrubbed but unpeeled
1 medium Onion
2 Eggs
1/4 cup(s) matzos meal or all purpose flour
Salt and Pepper to taste
Vegetable Oil for Frying
Preparation:
1. Grate potatoes alternately with the onion (this keeps the potatoes from darkening), either by hand or in a food processor. With a food processor, either use a fine shredding disk, or cut the potatoes in half-inch dice, and then use the steel blade with an on-off pulse motion to yield uniformly grated potatoes.
2. Drain potatoes and onions.
3. Mix in eggs, then matzo meal or flour. Season with salt and pepper
4. Pour oil into a heavy skillet, preferably cast iron, to a depth of 1/4 inch, and heat. Oil should be very hot but not smoking.
5. Using a large tablespoon, form round or oval pancakes about 3 inches across, flattening them in the frying pan with the back of the spoon. Fry until golden on both sides.