RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Latkes: Potato, Bialystok Style, - pareve
Makes 16 to 20 4 large baking potatoes, peeled, cut into chunks 2 medium onions, peeled, cut into chunks 1/4 cup dark raisins 1/3 cup flour 2 large eggs, beaten oil 1/2 cup sugar mixed with 1 tsp. cinnamon Grate potatoes and onions and drain well. Combine with remaining ingredients, except sugar-cinnamon mixture. Heat oil in frying pan and fry latkes until golden brown and crisp around edges. Drain on paper towels. Keep finished latkes in warm oven until batter is used. Just before serving, dip latkes in cinnamon-sugar mixture on both sides. Serve hot with applesauce or sour cream. Betty Newman www.jewishsf.com/jb/cook.htm (c) 1998, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California December 4, 1998
