RFCJ RECIPE ARCHIVE
Posted by : Joan Ross Latkes: Potato, Larry's - pareve
I have also found out that red skinned potatoes also don't turn dark. We had the batter sitting on the counter a good 45 minutes and the mixture was fresh and bright as ever.! And my husband who made the latkes this year was very proud if his simple recipe. Larry's latkes 4 med to large red skinned potatoes coarse shredded or coarse grated (These are not the new or tiny red potatoes but the larger red ones ) 1 small onion grated 2 large eggs Flour to bind salt and pepper Peel potatoes, set in cold water Coarse grate or shred them into a bowl. Grate in onion Stir in eggs, salt and pepper Bind mixture with flour Heat 1 inch of oil in heavy duty skillet . Drop mixture from heaping Tbs. spoon into hot oii and flatten with back of spoon. Fry till deep golden on each side. Drain on paper toweling. Yield 12 large p.s these reheatesd very well in the micro and still stayed as white as ever. -- Joan Ross of The Ross Family Homepage: baking primers, food photos, recipes, culinary advice: http://www.pipeline.com/~rosskat/ New: Apple Strudel Primer Online New: Mayonnaise cake recipes at my Resource page
