Recipe - Jane Hellers Traditional Latkes

6 md Idaho Potatoes
2 md Yellow onions
2 lg Eggs
One fourth cup Matzo meal
(or 3 tbspns allpurpose
unbleached flour)
1 teaspoon Salt; or to taste
One fourth teaspoon White pepper; or to taste
Vegetable oil or chicken fat
Applesauce or sour cream

Peel potatoes and place in cold water. Using a box grater, grate potatoes
and onions in large bowl. Transfer potatoandonion mixture to a colander
set over a bowl, and squeeze out excess moisture. Return mixture to bowl.
(Starchy sediment can be added back to mixture, if desired.) In separate
bowl, combine eggs, matzo meal (or flour), salt and pepper. Combine all
ingredients, adding more matzo meal if mixture is too wet. In large
skillet, heat One half inch oil (or chicken fat) over mediumhigh heat. Drop
tablespoon or servingspoonsize portions of mixture into hot oil, and
press down with spoon to flatten. Fry until brown and crispy on edges; turn
until golden brown on each side, cooking 3 minutes per side. Remove to
paper towels to drain. Serve immmediately with applesauce. Makes about 20
latkes.

Recipe Source: Martha Stewart Living www.marthastewart.com Recipe from
Jane Farrell

Formatted for Mastercook by Lynn Thomas dcqp82a@prodigy.com

Recipe by: Martha Stewart

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