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I'm on a quest for the perfect latke...
Ingredients
- 2 pounds Yukon Gold potatoes, or russet potatoes, peeled
- 1 medium yellow onion, peeled and cut into eighths
- 1 egg
- 4 medium green onions, white and green parts, minced
- 3 Tbsp minced fresh parsley
- 2 Tbsp matzoh meal
- 1 1/2 tsp salt
- fresh black pepper
- 1 cup vegetable oil
One Potato, Two Potato, Three Potato, Four
Grate potatoes in a food processor with a coarse shredding blad3. Put half the potatoes in a sieve over a medium bowl, set aside to drain. Fit the food processor with a chopping blade, add onions and pulse until all pieces are about 1/8 inch and coarsely chopped.
Add the chopped mixture to the potato shreds in the sieve, press against mesh to strain out as much liquid as possible into the bowl. Let the liquid stand until starch settles, about 1 minute. Pour off the liquid, but leave the starch in the bowl. Beat the egg, potato mixture, onions, parsley, matzo meal, salt, and pepper into the starch in the bowl.
Heat 1/4 inch of oil in a large, heavy skillet or saute pan, over medium-high until it shimmers but does not smoke. Working one at a time, put 1/4 cup of the potato mixture into the oil. Squeeze the mixture first to remove excess liquid, and press flat into a 1/2 thick disk before laying in the oil. Press gently with a spatula. Cook about 5 latkes at a time.
Keep heat up so that the oil bubbles around the edges of the latkes. Fry until golden brown on the bottom and edges, about 3 minutes. Turn over and continue frying until completely golden, about 3 more minutes. Drain on paper towels. Repeat with remaining potato mixture, and be sure to bring the oil back up to temperature between every second batch so the oil doesn't get too cold. Season with salt and pepper to taste, serve immediately.
Serve with applesauce or sour cream.
Notes and Hints and Stuff
- Make These Ahead Of Time
You can freeze these on a cookie sheet and then put in freezer bags. To reheat, transfer frozen to a cookie sheet and bake at 375 until crisp and hot, about 8 minutes per side. If you are reheating from room temperature or refrigerator, reduce to 5 minutes per side.
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