Potato Latkes (Part 2 Of 2)
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Potato Latkes (Part 2 Of 2)
  Potato    Jewish    Vegetables    Holiday  
Last updated 6/12/2012 1:18:52 AM. Recipe ID 49929. Report a problem with this recipe.
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      Title: Potato latkes (part 2 of 2)
 Categories: Jewish, Vegetables, Holiday
      Yield: 10 Servings
 
 
  1.  Peel the potatoes if the skin is coarse; otherwise, just clean
  them well.  Keep them in cold water until ready to prepare the
  latkes. 2. Starting with the onions, alternately grate some of the
  onions on the large holes of the grater and some of the potatoes on
  the smallest holes. This will keep the potato mixture from
  blackening. Press out as much liquid as possible and reserve the
  starchy sediment at the bottom of the bowl. Return the sediment to
  the mixture.* 3. Blend potatoes with the eggs, flour, salt and white
  pepper. 4. Heat 1" of oil in a frying pan. Drop about 1 tbs of
  mixture for each latke into the skillet and fry, turning once. When
  golden and crisp on each side, drain on paper towels. Serve with
  yoghurt, sour cream, sugar, or applesauce. Serves, 8-10. Note: You
  can freeze potato latkes.  After making them, place them on a cookie
  sheet, freeze, and remove to a plastic bag. When ready to serve,
  place in a 450F oven for several minutes.
  
  *The steel blade of a food processor or the grating blade are less
  painful ways of grating the potatoes and the onions. The blade makes
  a smooth consistency and the grater a crunchy one.
 




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Recipe ID 49929 (Apr 03, 2005)

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