RFCJ RECIPE ARCHIVE
Posted by : Peter Aitken Latkes: Potato, Peter's - pareve
6 medium Yukon gold potatoes, peeled 1 small to medium onion, peeled 2 eggs, beaten 3 tablespoons flour or matzo meal 2 teaspoons salt 1/3 teaspoon baking powder 1/2 tsp freshly ground black pepper Preheat oven to 400 degrees. Place several layers of paper towels or brown paper on a cookie sheet then on top of that place an oven rack (like you would use to cool a cake). By placing cooked latkes on the rack, so they are completely surrounded by hot air, they stay as crisp as possible. Grate the potatoes using the coarse grating blade of a food processor. Transfer immediately to a bowl full of cold water and swish them aroungd a bit to remove starch. Grate the onions and put in a second bowl. Drain the potato shreds in a colander then, one handful at a time, wrap them in a clean kitchen towel and squeeze out as much of the moisture as possible. Add to the onions and mix. Add other ingredients and mix. Cook in 1/4 inch hot oil (375-400 degrees) until brown, turning once. Remove to oven rack to stay warm until all the batter is cooked. Peter G. Aitken
