MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Marcy Goldman's World Famous Latkes
Categories: Potatoes, Vegetables
Yield: 40 servings
1 3/4 lb Red potatoes; un-peeled
1 md Onion; fine grated
4 lg Eggs
1 tb Flour
1 ts Salt
1/2 ts Pepper
Oil; for frying
The best way to fry these are in tiny dollops, dropped
from a spoon (or I use metal kitchen tongs and pick up
small clumps of batter) and use a deep wok. the cooking
method is so important so follow the directions exactly
for perfect results.
Place potatoes in a medium saucepan and just cover with
cold water. Turn heat to high and allow to come to boil.
As soon as potatoes are boiling, put a kitchen timer on
for 10 minutes. When timer rings, remove potatoes from
stove and cover with cold water. Drain immediately, then
cover again with cold water. Let sit five minutes.
Remove potatoes and pat dry.
Using a hand shredder (best) or food processor fitted
with a medium disc, shred potatoes (with skins on). The
potatoes should be slightly softened, but still firm
enough to produce shreds. If the peel separates from the
potato, discard it. If the peel gets grated in with the
potatoes, it's fine and just incorporate it into the
mixture. I like the hand grater best. When I use the
processor, I use two thirds shredded then pulverized
potatoes and one third shredded for a mixture than is
bulky but still has shreds. Worth the trouble.
In a large bowl, blend shredded potatoes, grated onion,
eggs, flour, baking powder, salt, and pepper. Place
newspaper on work surface (near frying area) and cover
with a few paper towels. In a large deep skillet (I like
to use a wok), pour in enough vegetable oil to fill
about two thirds. If using an electric fry pan, set the
temperature to 350 F/175 C or 375 F/190 C (depending on
how fast you want the pancakes to cook). Drop potato
batter by teaspoons (for small ones) or soup spoonfuls
in small dollops, flattening slightly with a metal
spatula if desired. I use large metal tongs for dropping
and turning. Brown one side, turn once, and complete
cooking on other side. These cook quickly. You're
looking for a puffy centre while retaining some crisp
shreds of potato on edges.
Serve immediately or freeze. To reheat, place latkes on
a large wire cake rack on a cookie sheet. Warm at
250 F/121 C until crisp. For freezing purposes, fry them
a little underdone to allow for browning in the
re-heating stage.
RECIPE FROM:
http://recipeofhealth.com
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