it actually sounds very tempting .. i suppose to go ahead and have a the
potaties after they are greated in a washcloth and rench the water out of it
that way, is also possible.
at least that's what we did when we made lefse :)
----- Original Message -----
From: <[email protected]>
To: "Cooking_In_The_Dark" <[email protected]>
Sent: Tuesday, October 13, 2009 2:26 PM
Subject: [CnD] Potato Latkes
SERVES 6
This is one of the most famous of Jewish foods and a specialty of
Hanukkah.
The latkes are served as an appetizer, as a side dish, and even for tea
with
a sprinkling of confectioners' sugar. They can be marvelous if properly
prepared, just before eating.
2 lbs (1 kg) potatoes
2 large eggs
Salt
Oil for frying
Peel and finely grate the potatoes. Put them straight into cold water,
then
drain and squeeze them as dry as you can by pressing them with your hands
in
a colander. This is to remove the starchy liquid, which could make the
latkes soggy.
Beat the eggs lightly with salt, add to the potatoes, and stir well. Film
the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or
as
much
as 1/4 cup (50 ml), of the mixture and drop into the hot oil. Flatten a
little, and lower the heat so that the fritters cook through evenly. When
one side
is brown, turn over and brown the other. Lift out and serve very hot.
VARIATION
You may add black pepper, chopped parsley, and finely chopped onion to the
egg and potato mixture.
Adding 4 tablespoons of potato flour binds the fritters into firmer, more
compact cakes, easier to handle but not quite as lovely to eat.
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