RFCJ RECIPE ARCHIVE
Posted by : Maxine Wolfson Latkes: Potato (or Kugel), My Mom's - pareve
My Mom makes the best latkes and kugel, but part of the secret is that they are _not_ low-fat. For the best consitancy, you need a wire grater and a lot of muscle. You can cheat and use a food processor, but it does not taste the same. Latkes or Kugel, Potato 2 pounds Russett or Yukon Gold potatoes 1 medium onion 1 large egg (or 3 T egg substitute) 1/4 cup matzo meal 1/8 tsp white pepper 1/2 tsp salt peanut oil for latkes or vegetable oil for kugel Grate potatoes and onion over large bowl. Add egg, matzo meal, pepper and salt. for latkes: heat 1/4 inch of oil to 35 ^F in an electric skillet. Gently add about 3-4 T of batter. Cook until edges start to brown, turn, and cook until done. Add oil as needed between batches to retain 1/4" layer. These are very moist, so be careful when you put the batter into the pan, it splatters. Mom always taped newspaper around the area (counters, walls,and floor.) For kugel: pour 2 or 3 T of oil into 1 quart casserole pan, preferrably pyrex. Spread it around. add batter, and bake at 325 F for 45-60 minutes, until brown and firm.
