Page 28 - Issue 16

Recipe for Latkes

Serves 4 hearty appetites(!)

Ingredients:
6 medium potatoes, cut in 1 teaspoon salt
wedges 1/8 teaspoon white
1 large onion, cut in pepper
wedges 1-2 eggs (2-4 egg whites)
3 tablespoons matzah meal vegetable oil for frying
or all-purpose flour
1/2 teaspoon baking
powder

Place shredding disc of food processor into mixing
container. Closely pack potato and onion wedges into feed
tube. Process while using food pusher to press potatoes
and onion onto shredding disc. After processing, remove
shredding dish and food from mixing container. Place steel
cutting blade into container. Mix together matzah meal or
flour, salt, baking powder and white pepper into mixing
container. Process while adding eggs. Stop, unplug unit
and scrape down sides of mixing container with rubber
spatula whenever necessary. Add shredded potatoes and
onion and process for a few seconds until mixed.

In one or two 12-inch skillets, heat oil to a depth of
approximately 1/4 inch. Drop potato mixture by large
spoonfuls into the oil. Flatten each mound slightly and fry
in batches over medium-high heat until golden brown on
both sides. Drain on paper towels, changing the towels
frequently as they absorb the oil. To keep the finished
pancakes warm and crisp while you fry the rest (or to
reheat them if they were fried in advance), place them on
a rack set over a cookie sheet in a preheated 300 degree
oven. Between batches add more oil to the skillet if
needed, and make sure that it is hot enough before
dropping in more potato mixture.

Serve hot with applesauce, sour cream or low-fat yogurt.