Recipe - Crisp Fried Potato Latkes

BATTER
2 One half pound Potatoes; pref. baking type
such as Russet or Idaho
peeled
1 lg Onion
3 lg Eggs; lightly beaten
1 teaspoon Salt; or to taste
1/8 teaspoon Black Pepper, fresh ground
or to taste
One fourth cup Matzo meal; about =OR=
2 tablespoon AllPurpose Flour, or more
Pref. unbleached

FOR FRYING

TO SERVE

Vegetable Oil Applesauce Sour Cream or Plain Yogurt

Shred or grate the poatoes althernately with the onion to keep the potatoes
from darkening. (The size of the shreds is a matter of personal taste.)
Coarse shreds produce lacier latkes with rough edges. Fine shreds or grated
potatoes produce denser, smoother latkes.) Squre the excess liquid from the
potato and onion shreds. Mix in the eggs, salt, pepper and matzo meal (or
flour). Let the mixture rest for about 5 mins., so that the matzo meal can
absorb some moisture. If the mixture still seems very wet, add a bit more
matzo meal.

In a very large skillet, over med.high heat, heat oil that is about
1/81/4" deep until it is very hot but not smoking. To form each latke, use
a large spoon to transfer some of the potato mixture to the oil; then
flatten the mixture slightly with the back of a spoon. The latkes will be
irregularly shaped. An alternative method (which makes more evenly shaped
latkes) is to press some of the potato mixture into a large serving spoon;
then carefully slide it off the spoon into the hot oil.

Continue making latkes until the skillet is full, leaving a little room
between each one. Fry the latkes until they are well browned on both sides
and crisp around the edges. Drain them well on paper towels. Repeat the
process until all the latkes are fried.

Serve the latkes as soon as possible for the best taste and texture.
Accompany the latkes with applesauce, sour cream, and/or yogurt, as
desired.

Courtesy of Marilyn Sultar (FJVS25A)