Tuesday, January 6, 2009

Featherlight Potato Latkes

Here's a great recipe for Hanukkah!
Source: Sundays at Moosewood Restaurant
Makes about 15 latkes

6 medium potatoes (or 20 oz. bag already shredded)
1/2 cup finely chopped onion
2 eggs

1/2 tsp salt
pinch of baking powder
black pepper to taste
1/4 cup flour (or Matzo meal)
oil for frying
optional: sour cream and/or apple sauce to top

1. Grate the potatoes in a food processor; drain into a colander, pressing out the liquid. Return grated potatoes to the food processor; add onion, eggs, salt, baking powder, & pepper; process until just smooth (mix in batches if necessary).  Transfer to large bowl & stir in flour.
2. Heat 1/8 inch of oil in large skillet, until a drop of batter sizzles on the surface. Drop a large spoonful of batter into the skillet & flatten with the spoon to make a thin pancake. Fry the latkes on both sides (about 5 minutes per side) until brown & crisp adding more oil if necessary. Drain the latkes on paper towels & keep them warm, in a single layer in a 200 degree oven, until all the latkes are made.
3. Serve latkes topped with optional sour cream or apple sauce.

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