How about a favorite potato recipe from the group................Hi Candace

[Guest guest]

Hi Candace,

I'm going to try these right now. I hope the unbleached flour will work. Where

do I find matzo flour? I have never used it. I think I have seen it during

the Jewish holidays in areas of the market set up for display. I know I have

seen the matzo crackers.....Thanks, Donna

 

~Candace~ <carvers wrote:

I LOVE Latkes!! (with applesauce)

 

Potato Pancakes

2 pounds mealy russet potatoes, peeled

1 medium onion, coarsely grated

2 eggs, lightly beaten

2 tablespoons matzo meal, or as needed

salt and pepper to taste

1 dash sugar to encourage browning

vegetable oil for frying

sour cream, yogurt, and/or applesauce

 

Grate potatoes. Squeeze to remove as much moisture as possible. Combine

potatoes, onion, eggs, matzo meal, salt, pepper and sugar. Take half of this

mixture and puree in a food processor or blender, then recombine it with the

remaining mixture. Add more matzo meal if needed to make a thick batter. Heat

the oil in a heavy frying pan. You will probably get by on a slick about 1/8

inch deep, especially in a nonstick pan, but the deeper and hotter the oil the

crisper the pancake. Use a large spoon to drop portions of the mixture into the

hot oil. For thicker pancakes leave the batter mounded up high, for thinner,

lacier and crispier edged disks, flatten the batter with a spoon as soon as you

add it to the pan. Cook until golden brown, about 4 minutes, then turn and

repeat on the other side. Latkes don't take kindly to being turned too many

times and become rather heavy as they continue to flip. When golden on both

sides, remove to paper towels and drain for a moment before serving.

Accompany hot latkes with sour cream, yogurt and/or applesauce.