Grate the potatoes ona hand grater into a large bowl. The texture should be wet but not completely mush. Mix with the ascorbic acid or crushed vitamins to keep the pototo white. Transfer the grated potato into a fine mesh strainer. Drain water from the potato into a bowl - about 5 minutes. Pour off the water. There will be thick, sticky potato starch left in the bottom of the bowl. Spoon up the starch and mix it with the drained, grated potato. Add slightly beaten egg, flour or matzo meal and salt. Fry spoonfuls of batter in 3/4 inch of oil in a large frying pan until brown and crips; turn. Oil should be very hot when you spoon in the potato mixture. A small piece of bread ion the pan will collect the small bits and keep them from burning. Drain latkes on paper towels. Recipe by: Miriams Kitchen Posted to JEWISH-FOOD digest by Sheryl Donner
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|Serving Size: 1 Serving (2346g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 315 (15%)|
|Amt Per Serving||% DV|
|Total Fat 35g||47 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 211.5mg||65 %|
|Sodium 361.1mg||12 %|
|Potassium 9615.2mg||253 %|
|Total Carbohydrate 396.6g||117 %|
|Dietary Fiber 49.9g||200 %|
|Sugars, other 346.7g|
|Protein 52.1g||74 %|
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Calories per serving: 2065
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