2 ea Eggs
1 sm Onion; grated
3 lg Potatoes, baking; peeled
-about 8 oz/250 g. each
3/4 ts -Salt
1/4 ts Black pepper
3 tb Cornflake crumbs or
-matzo meal
Vegetable oil
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"Though I always test new recipes for latkes that are supposed to be the best, this has continued to be my favorite. I always use a food processor to make them - not just because it is so much easier but because I like the fine texture it produces. these taste best (as all fried foods) hot out of the pan, but they can made ahead and reheated stacked upright in a roasting pan at 400F until crisp."
Beat eggs with onion. Grate potatoes into egg mixture. (If you are doing this in a food processor, chop the onion with the steel knife, blend in the eggs, cut the potatoes into even sized chunks and
process them with eggs and onions until they are finely chopped but not ground. Do not over process.) Blend in salt, pepper and cornflake crumbs or matzo meal.
Heat about 1/2 inch oil in a large skillet. Add batter by the spoonful and flatten with back of spoon. Cook until crisp, 2 to 3 minutes. Turn and cook on the other side. Drain pancakes on rack or paper towels as they are ready. If you need to add more oil to pan, add it between batches.
Serve hot with sour cream and applesauce.
MAKES: about 16-20 SOURCE: Bonnie Stern's Quick Cuisine column in the Toronto Star, Dec. 8/93 posted by Anne MacLellan
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