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Latkes

Source of Recipe

Arthur Schwartz


List of Ingredients

1 5-6-ounce onion (a medium onion)
1 pound russet (baking- type) potatoes
2 eggs
1/4 to 1/3 cup matzoh meal
1 1/2 teaspoons salt
1/4 teaspoon freshly and finely ground black pepper
Oil for frying


Recipe

Peel the onion and cut it in eighths.

Peel the potatoes and keep them in a bowl of cold water.

In a medium mixing bowl, beat the eggs together to mix well.

In the bowl of a food processor, fitted with the steel blade, pulse the onions,
scraping them down a few times, until very finely chopped, almost a puree. Pour
the onions into the beaten eggs and stir.

Chunk up the potatoes and, in the same processor bowl (no need to clean it),
pulse the potatoes until very fine, but still with some texture. Pour the
potatoes into a strainer placed over a bowl and press out excess water with a
spatula. Put the potatoes into the egg-onion mixture. Add the matzoh meal,
salt and pepper. Stir well and let stand while the oil is heating.

In a large skillet, over medium-high heat, heat about 1/8 inch of vegetable oil.
The batter should sizzle, but not wildly, as soon as it hits the oil. If the
edges of the batter separate, the oil is too hot. If there are just slight
bubbles when the batter touches the oil, the oil is not yet hot enough. The
first round of latkes is inevitably less good than later batches. Consider the
first tries a chef's share.

Fry the latkes for about 4 minutes on the first side, slightly less time on the
second. They should be well-browned before turning them. Drain on absorbent
paper or on a rack. Serve immediately.