RFCJ RECIPE ARCHIVE
Posted by : Helen Schnur Latkes: Potato, Bonnie Stern's - pareve
I host a Chanukah dinner every year for family. Of course the meal always includes latkes. Here is the recipe for the world's best potato latkes. This is from the cookbook 'Cooking with Bonnie Stern'. 2 eggs 1 small onion, chopped or finely grated 3 large BAKING potatoes, peeled 1 tsp. salt 1/4 tsp. freshly ground pepper 3 tbsp. matzo meal or corn flake crumbs Oil for frying (I always use vegetable oil) 1) Combine the eggs with the onion. 2) Grate the potatoes into the egg mixture and stir well to prevent discoloration. (If you are doing this in a food processor simply chop the onion with the steel knife, blend in the eggs and add the potato chunks. Process until the potatoes are finely chopped.) 3) Add the salt, pepper and matzo meal. 4) Heat enough oil in a large skillet to measure 1/2 inch deep. Add the batter to the oil by the spoonful and flatten each pancake with the back of the spoon. cook until crisp, then turn and cook the second side. 5) Drain the pancakes on paper towels as they are ready. (When you cook each batch, add more oil if necessary, but add the oil between batches, and not while the pancakes are cooking.) ___________ I always serve my latkes with bowls of applesauce and sour cream. I serve bagels with cream cheese and smoked salmon (lox) and I round out the meal with a fruit salad ,tossed salad and a Caesar salad. For dessert-doughnuts, kosher style.
