(From The Jewish Holiday Kitchen by Joan Nathan) Serves 8-10
10 medium russet potatoes
2-3 medium onions
2 large eggs
1/4 cup matzah meal or unbleached all-purpose flour (less for crispier latkes) Salt and pepper to taste
Vegetable oil for frying
1. Peel potatoes and keep in cold water until ready to use.
2. Using the grating blade of a food processor or a box grater, grate onion and potatoes alternately. This helps to keep the potatoes from blackening.
3. Using a strainer or cheesecloth, press out as much liquid as possible and reserve the starchy sediment that forms at the bottom of the liquid. Discard the liquid and return the starch to the potato/onion mixture.
4. Blend in eggs, flour or matzah meal, and salt and pepper to taste.
5. Heat one inch of oil in frying pan. Drop mixture by spoonful into oil and fry until golden on first side and then flip to cook the second side. When golden and crisp on both sides, remove and drain on paper towels.
Latkes are traditionally served with applesauce, but you can also serve with cranberry sauce or sour cream. Small size latkes make a great appetizer topped with smoked salmon, capers and dill.
Presented by: Knoxville Jewish Alliance