Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): tell us
Ingredients
- 2 1/2 lb Idaho potatoes (unpeeled)
- 1 lg Yellow cooking onion,
- 2 Eggs, lightly beaten
- 1/4 c Matzoh meal
- 4 ts Chopped fresh parsely (up to
- 1 ts Salt
- 1/4 ts Pepper (I use more)
- 2 c Olives oil (up to 3)
Preparation
Method: Wash pototoes and scrub well. Coarsely grate onion and potatoes, place in a colander over a bowl. Mix together and then squeeze out a much juice as you can. Drain liquid from the bowl and toss in the grated mixture (doing this ads the potato starch grandma tells me).. Add all remaining ingredients except the oil.. Mix well. In a large cast iron/heavy skillet heat 1/4 inch of oil. Drop batter by about 1/4 cup at a time, into the skillet, flatted to make rounds that are about 4-5 inches. Put as many rounds into the skillet as will fit easily and still allow them to be turned over. Cook over medium heat for about 5 minutes, and then flip and cook another 5 minutes. Latkes are done when both sides are golden brown. Serve with sour cream or applesauce or both. Posted to FOODWINE Digest 14 Jan 97, by Lara Fulton on Tue, 14 Jan 1997.
