Recipe - Muriels Potato Latkes

6 Scrubbed Idaho potatoes (but
not peeled!)
3 Quartered onions
2 Eggs
One half cup Matzoh meal
Salt and pepper
Canola or corn (or any
vegetable) oil for frying
Sour cream and applesauce to
serve with latkes

This was my Mother's Potato Latke Recipe. It's simple and basic. I don't
think anything here conflicts with the laws of kashruth, but just "fyi," I
cannot vouch for the manner in which the potatoes are
slaughtered...personally, I just use my cuisinart! G

Method 1: Process potatoes and onions, add remaining ingredients and season
with salt and pepper to taste.

Fry in hot oil (Muriel used about a One half inch of oil in an electric fry pan
set at 350 degrees.) I use a heavy tfal fry pan with about a One fourth inch of
oil.

Latkes should be crisp and brown on both sides. Drain on paper towels or a
brown paper bag. Serve with applesauce and/or sour cream.

Method 2: Using grating disc in food processor, grate/shred two of the
potatoes while preparing remaining ingredients as above. This will give the
latkes a little more texture like the oldfashioned kind, but without the
work and bleeding knuckles!

Note: The finished latkes freeze well, and can be easily reheated on a
cookie sheet in the oven, but the batter discolors quickly...Best bet is to
use all the batter quickly, then reheat latkes if necessary.

Posted to JEWISHFOOD digest V96 #091

From: leiba@eskimo.com

Date: Sun, 1 Dec 1996 20:42:57 0800 (PST)