Murry Shohat (aka Moses the kosher butcher) Eastern European grandma cooked these potato latkes. Eggs were luxuries and so the recipe never included them. Murry prefers his latkes crispy and with a side of roast beef brisket and a glass of California zin. Other suggestions for sides are applesauce or sour cream.
Heat the frying oil to just below the smoking point, approximately 375F for canola.
Grate the onion, set aside.
Grate the potatoes twice. If only grated once, the latkes will be more like hash browns. Don't liquefy them.
Place the grated potatoes into a fine mesh strainer held over the sink and gently press down with a spatula, spoon, or hand to expel as much starchy water as possible.
Put the potatoes into a medium mixing bowl and add the grated onion.
Gently mix in the flour. You want the batter just thick enough where a tablespoonful is slightly stiff.
Then add the baking powder.
Place rounded to heaping tablespoons of batter into the hot oil, filling the frying pan with latkes, but don't place them too close together.
While they cook, line a cookie sheet with two layers of paper towels for draining.
When the bottoms are medium golden brown, flip the latkes over. The darker the color, the crunchier they will be. If you are cooking multiple batches, add oil as needed. When both sides are the same color, using tongs, remove the latkes, shake off excess oil, and set on the paper towels. Repeat the process until all are cooked.
Note - flip the latkes on the paper towels to blot surface oil from both sides.
Salt and pepper to taste.
If desired, keep the latkes warm in the oven @200F on a cookie sheet before serving.
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.8mg||0 %|
|Sodium 45.1mg||2 %|
|Potassium 1639.8mg||43 %|
|Total Carbohydrate 71.3g||21 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 62.6g|
|Protein 8.5g||12 %|
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Calories per serving: 317
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