- Tart Apple Sauce
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Tips and Hacks
Speed up the baking time of your potatoes.
Soak them in salt water for 20 minutes before baking.
This will cause them to bake rapidly.
| Amount | Unit | Ingredient | |
| 2 1/2 | pounds | ||
| 1 | large |
Onion
quartered
| |
| 2 | large | ||
| 1/4 | cup | ||
| 1 | teaspoon | ||
| 1/4 | teaspoon |
Black Pepper
freshly ground
| |
| 1/4 | inch |
Canola Oil
for frying
|
Russet Potatoes
Onion
Kosher Salt
Black Pepper
Directions:
Place the onions and the eggs in a food processor. Pulse the mixture a few times until the onion is diced. Pour the contents of the food processor into a large bowl for mixing.
Cut the potatoes lengthwise to fit in the food processor feed tube. Use the medium grating blade and shred the potatoes. When the potatoes are shredded put them in a colander over the sink and squeeze. Let the potatoes drip for a few minutes to remove as much moisture as you can.
Pour the potatoes into the bowl with the onion and egg mixture. Add the matzo meal, and salt and pepper. Mix well to incorporate all the ingredients.
In a large cast-iron skillet, pour in 1/4" of the oil. Over high heat get the oil very hot, but not burning. Use a 1/4 cup measure or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of 3" to 4".
Cook the latkes until golden brown on one side. Turn over and fry the other side. When crispy on the outside and moist inside, about 5 minutes per side, remove the latkes and place on several thickness of paper towels. Repeat until you run out of batter. Add additional oil if needed.
Serve the latkes hot with a side of apple sauce if desired.
Cut the potatoes lengthwise to fit in the food processor feed tube. Use the medium grating blade and shred the potatoes. When the potatoes are shredded put them in a colander over the sink and squeeze. Let the potatoes drip for a few minutes to remove as much moisture as you can.
Pour the potatoes into the bowl with the onion and egg mixture. Add the matzo meal, and salt and pepper. Mix well to incorporate all the ingredients.
In a large cast-iron skillet, pour in 1/4" of the oil. Over high heat get the oil very hot, but not burning. Use a 1/4 cup measure or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of 3" to 4".
Cook the latkes until golden brown on one side. Turn over and fry the other side. When crispy on the outside and moist inside, about 5 minutes per side, remove the latkes and place on several thickness of paper towels. Repeat until you run out of batter. Add additional oil if needed.
Serve the latkes hot with a side of apple sauce if desired.
Submitted by Keldon C. See all my recipes. | November 29th, 2021
Filed Under:
-
Cuisine: Polish
Tested and True
Instead of using a bowl for your veggie dip; use a hollowed out red cabbage.
Not only is it a decorative serving dish, it can also be eaten.