Served meaningfully and often during Jewish holidays, Arnie Goldstein makes time to prepapre these delicious treats throughout the year. He's been known to convert 40 pounds of potatoes -- depending on how many he's entertaining -- at a time. Thanks for sharing, Arnie!
POTATO PANCAKES (LATKES)
*ABOUT 24 MEDIUM PANCAKES*
6 Medium Russet potatoes (about 2 pounds), peeled
I Medium yellow onion
2 Large eggs, lightly beaten
3 Tablespoons matza meal or all-purpose flour
1 Teaspoon salt
¼ Teaspoon ground black pepper
Vegetable oil for frying
- Using a food processor with the metal blade, finely grate the potatoes and onion in batches. Mixing the onion with the potatoes keeps the potatoes from darkening.
- Using a fine strainer, press moisture out of mixture.
- Place strained potatoes in a large bowl. Stir in the eggs, matza meal or flour, salt, and pepper.
- Heat about ¼ inch of oil in a large skillet over medium-high heat.
- In batches, drop the batter by heaping tablespoon into the oil and flatten with the back of a spoon.
- Fry until golden brown on both sides. About 3 to 5 minutes per side.
- Drain on paper towels. (The Latkes can be kept warm by placing in a single layer on a baking sheet in a 200-degree oven
- Serve with applesauce and/or sour cream.
Note: If a food processor is not available, you can grate the potatoes and onion by hand.