Wednesday, December 8, 2010
Our Favorite traditional food for this holiday is the potato latke (pancake). Using humble fresh ingredients: potatoes, onions, eggs and matzo meal or flour. This is simply one yummy and addictive dish. Cooked in oil to celebrate the miracle of the oil that lasted for not just one, but eight days, to keep the Temple Menorah lit thousands of years ago. Whether you celebrate the festival of lights or not, you will want to try this most satisfying and delicious recipe. I suggest you double it!! WE like to eat our latkes with sour cream or applesauce, but plain is good too.
1 pound russet potatoes
1 medium onion, peeled and cut up
1/4 to 1/3 cup matzo meal or flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
pinch of cream of tarter (to prevent potatoes from turning brown)
1. Peel potatoes and cut into chunks (place in a bowl of cold water)
2. In a medium bowl beat the eggs together
3. In the bowl of a food processor fitted with the metal blade, pulse the onions, scraping them down a few times, until very finely chopped. Scrape the onions into the bowl with the eggs and stir together
4. Drain the potatoes, and place the in the same processor bowl, process until very finely chopped but still with some texture. Immediately scrape into a strainer set over a bowl and press with a spatula so the moisture drains into the catch bowl.
5. Immediately stir potatoes into egg mixture. (discard the liquid and potato starch collected in catch bowl) Add the matzo meal or flour, salt, pepper, and cream of tarter. Stir well, let stand while oil is heating
6. Heat about 1/8 inch oil in a large skillet over medium-high heat until very hot
7. Spoon out batter, using a scant 1/4 cup for each pancake. Fry for about 4 minutes on the first side, slightly less time on second side. (they should be well browned before turning)
8. Drain on paper towels