Big Apple Latkes
Source of Recipe
Daily News, New York City Newspaper
List of Ingredients
3 pounds potatoes -- peeled & quartered
1 pound onion -- quartered
3 large eggs -- beaten
1/2 cup flour or matzoh meal
1 teaspoon salt
1/2 teaspoon pepper
oil for frying
sour cream or applesauce
Recipe
Keep potatoes in a bowl of cold water until ready to use.
In a food processor pulse 1/3 of the onions until chopped fine. Transfer to a large bowl. Repeat with remaining onions in 2 more batches.
Filling food processor no more than 1/3 full, pulse potatoes in batches until chopped fine. Add potatoes to onions, stirring well after each addition. Stir in eggs, flour or matzoh, meal then salt and pepper.
Heat 1/4" salad oil in each of 2 skillets over high heat. With a large kitchen spoon or 1/4 cup measure, spoon as many oval pancakes into each pan as will fit without crowding. Cook until golden 3 - 4 minutes per side.
Drain on paper towel and serve immediately with sour cream or applesauce. Repeat with remaining batter, stirring well before making each batch.
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