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Dorothy’s Potato Latkes
MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Side Dish
Recipe Preparation Level: easy
From MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin
We always celebrated the first night of Hanukah with a latke party. They were eaten so quickly by waiting family and friends that it was difficult
for my mother to keep up with the demand. These were the days before the food processor, so she used an old-fashioned box grater to grate the
potatoes and onions. These are also good beyond Hanukah as a side dish with meat or for a special brunch.
4 large Idaho potatoes (about 2-1/4 pounds), peeled
1 medium onion, peeled
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon freshly ground black pepper
3 eggs, lightly beaten
3 tablespoons matzo meal
vegetable oil for frying
Using a grater or a food processor, coarsely grate the potatoes alternately with the onion. (See box for more precise instructions) Place
together in a strainer and squeeze out all the water over a bowl, retaining the potato starch, which will settle to the bottom. Combine the potato
mixture and the potato starch with the salt, pepper, eggs, and matzo meal. Heat oil to a depth of about 1/4-inch in one or two large, heavy skillets, preferably cast iron. Form pancakes using a heaping tablespoon of batter
for each, flattening them with the back of the spoon as the batter is added to the skillet. Fry, turning once, until golden brown, adding more oil as
needed. Drain on absorbent paper before serving. Serve with sour cream or applesauce. Serves 8.
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