ejr@arrester.cco.caltech.edu (Eric J. Raiten) (05/29/90)
5 large potatoes, peeled 1 large onion 4 eggs 1/3 cup matzo meal 1 tsp salt 1/4 tsp pepper 1/3 cup oil for frying Grate potatoes and onion on the fine side of grater, or in food processor or through blender with a little water added to it. Add eggs and mix well. Add matzo meal and seasoning and mix well. Heat oil in frying pan, then place mixture 1 tablespoon at a time into frying pan (i.e. 1 tbsp per pancake). When golden brown, turn over and brown other side.
heilbrunn@vax1.udel.edu (Mark Heilbrunn) (05/29/90)
6 potatoes, peeled and grated
1 medium onion, finely chopped
3 eggs, lightly beaten
1-2 tablespoons fine bread crumbs
salt and pepper to taste
oil for frying
In a mixing bowl, combine potatoes and onion. Stir in eggs, bread crumbs,
and seasoning to taste.
Coat a skillet with oil and when sizzling hot, drop in the mixture by
the spoonful. Cook until brown and crisp on both sides.
-- from: _I must have that recipe_
Memphis: Wimmer Brothers (publisher)ARNIE@osu-20.ircc.ohio-state.edu (ARNIE SKUROW) (05/29/90)
My recipe for potato latkes comes from watching my mom make them over the years. They are delicious served plain, with sour cream, or with any other topping you would desire such as meat drippings, etc. 3-4 large potatoes, reds or whites (Idahoes are a bit starchy but will work) 1 medium onion 2-4 TBSP A.P. flour Salt and Pepper 1 large egg Cooking oil for frying (I use solid Crisco) 1 tsp baking powder (Optional) Grate the potatoes over a course grater. Grate in the Onion using a fine grater. Press down on the mound of potato/onion mixture and drain off excess liquid. Stir in the egg, salt and pepper, and 1 to 2 TBSP flour. If mixture still seems too thin add another 1 or 2 TBSP of flour. In a deep, heavy skillet, preferably a cast iron skillet, heat enough solid Crisco or liquid cooking oil to have 1/4" of oil in the pan. Heat to 375. Drop in large spoonfuls of the potato mixture to achieve a pancake of 2" in diameter. Brown on one side, turn and brown on the other. The baking powder option will give you lighter, fluffier potato pancakes. I prefer the heavy style and do not use baking powder. However, I have some friends who like the lighter pancakes so I'll add baking powder to the mixture before making their latkes. Arnie Skurow