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LOCATION: Recipes >> Vegetables >> Latkes 01

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Latkes

2 lbs potatoes, peeled
1 large onion

Salt, pepper, fat for frying (see below)

Grate the potatoes and the onion (easiest in a food processor with
a grating blade) Put into a tea towel and squeeze dry

Season quite well with salt and lots of pepper

Take a large tablespoon or so of the mixture and shallow fry in
1/2 inch oil until golden brown, flattening it a bit to form a sort
of thick potato pancake about tablespoon size when you put it in
the pan, and turn once so that both sides cook. Drain on absorbent
paper, and keep warm in a low oven. Can re-heat in a microwave.

Good oil is the safest frying medium, but for true authenticity
use goose fat (for a meat meal), Butter and oil mixed is also good
for a dairy meal (Kosher dietary laws rigidly separate meat and
milk).

Some people add an egg to the mixture, and compensate for the
additional liquid with flour or matzo meal. Personally I think this
makes the texture insipid.

If you are feeling fancy, put some metal cookie cutters into the
pan, and put the potato mixture into these, to get perfect circles.

For a low fat version (shame!) mix 2 tbsp oil with the potato, and
spread thin circles on baking parchment. Bake in hot oven turning
once until crisp. Not authentic.

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