Recipe - Laras Grandmas Latkes

2 One half pound Idaho potatoes (unpeeled)
1 lg Yellow cooking onion,
quartered
2 Eggs, lightly beaten
One fourth cup Matzoh meal
4 teaspoon Chopped fresh parsely (up to
5)
1 teaspoon Salt
One fourth teaspoon Pepper (I use more)
2 cup Olives oil (up to 3)

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 One fourth inch of oil. Drop batter by about One fourth cup at a time, into the
skillet, flatted to make rounds that are about 45 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 tmars@INTERLOG.COM on
Tue, 14 Jan 1997.