Sunday, December 13, 2015

Auntie Phyllis Potato Latkas

Posted by at 5:28 PM Read our previous post
3 eggs
2 tsp salt  1/4 tsp pepper
1/4 large sweet onion 
1/2 cup matzoh meal
1/4 lemon
5 medium Yukon gold potatoes or other mealy type
Blender or cuisinart machine 
Makes about 30 think latkas

The key is to work fast and keep everything cold and clean AND lemon juice.

Peel the number of potatoes and leave them is a large pot of cold water.

In blender break three eggs, 2 tsp. Salt, ¼ tsp. Pepper and ¼  large sweet or spanish onion and blend for perhaps 15 seconds.  
Cut your potatoes into 8ths and throw into the onion mixture.  Pulse until the potatoes  are coarsely ground – perhaps 30 pulses.  
Pour batter into a bowl, squeeze in the juice of a ¼ of a fresh lemon, stir in ½ cup of matzoh meal 

In your frying pan, make the oil ¼ inch deep – you need a corn oil or canola oil (not an olive oil) – let it get hot and drop the batter by the heaping tablespoon – flatten slightly – when brown, flip over and brown on the other side.  Drain on paper towels. 

Keep the batter that you are waiting to fry in the fridge.

I like to serve them fresh off the pan but you can make them ahead, even freeze them  and re-crisp them under the boiler but they are not as good as when they are fresh. 

(Rinse out the blender before you start another batch.  Same goes for the bowl for the batter and your spoon.  Keep rinsing as you go from batch to batch so  that the potatoes don’t get black.  However, the Yukon gold potatoes are pretty tolerant in that department.)

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