Recipe - Rabbi Marc Gellmans Latkes

2 Extra large eggs
One half ounce Kosher salt
One fourth teaspoon Nutmeg
One fourth teaspoon White pepper
One half pound Flour

Whisk together two extra large eggs, One half ounce kosher salt, One fourth teaspoon
nutmeg, and One fourth teaspoon white pepper add One half lb. flour to egg mixture and
whisk well.

Ratio of five to one washed but unpeeled potatoes to onions (five pounds
potatoes to one pound peeled and trimmed onions) shred potatoes and onions
in a food processor and dump into a colander. Drain well by pushing with
spoon or wrapping in cloth and squeezing (my preference).

Immediately add drained potatoonion mixture to the eggflour mixture.

Use a #8 ice cream scoop to scoop about 8oz of mixture into a cast iron
skillet with 4 of very hot peanut oil. Immediately flatten pancake with the
bottom of a pan or a metal spatula.

Cook about two minutes until golden brown and turn to brown on the second
side. Serve with apple sauce.

Apple Sauce: Core but do not peel about eight mutsu or Rome apples. Cook
with One fourth cup of apple cider and cinnamon stick, One half cup of dried cherries,
and One fourth cup of sugar until mushy. Add 1 Tb of butter, stir to mix and
chill. Remove cinnamon stick.

Reposted from rec.food.cooking.jewish newsgroup. From: Lita
(alotzkar@direct.ca)

Posted to JEWISHFOOD digest Volume 98 #001 by Jeff Freedman
jefffree@eskimo.com on Jan 01, 1998