Potato Latkes

[Guest guest]

any one have any other kosher for pesach recipes they favour?

 

BL

 

 

[Guest guest]

Ummmm.....where's the potatoes? Marilyn

 

 

 

[Guest guest]

Oh thank God it wasn't just ME! I looked that recipe over several times, but

still, my tiny menopausal brain doesn't always work so well! LOL! Let me know

about those potatoes. I was going to use some shredded hash browns this

morning and make those latkes, but without the amount given, I just gave in and

made

hash browns with onions for breakfast. Good, but not what I had my mind set

on. Marilyn

 

 

 

[Guest guest]

>>>Ummmm.....where's the potatoes? Marilyn

 

Good question! I'll have to check out the original recipe and see what

happened. It's good to see someone's reading their email messages! LOL!

 

Thanks, Marilyn. . .

 

~ LaDonna ~

[Guest guest]

Potato Latkes

These shredded potato pancakes are the most traditional of the

Hanukkah foods. The oil in which they are fried represents the

central story of the holiday in which oil enough to light the temple

for 1 day miraculously lasted for 8.

 

1 medium onion

6 medium potatoes (about 2 lb.), peeled

2 eggs, beaten

2 TB matzo meal

2 TB fresh parsley, chopped

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4-1/3 cup vegetable oil

Applesauce

Sour Cream

 

Coarsely shred onion into a large bowl. Shred potatoes into bowl with

onion, stirring occasionally. The onion will keep the potato from browning.

 

Stir in eggs, matzo meal, parsley, salt and pepper. Heat oil in a large heavy

 

skillet over medium heat. Add potato mixture by rounded tablespoonfuls into

oil. Fry until crisp and golden; turn and fry remaining side until golden for

 

about 5 minutes on each side. Transfer to platter and keep warm.

 

Repeat until all potato mixture has been used, adding oil as necessary.

 

Serve with applesauce and sour cream.

 

Yield: 6 servings.