Penny Eisenberg: Recipe - Potato Latkes (Jewish potato pancakes)

Yummm

Potato Latkes (Jewish potato pancakes)
by Penny Eisenberg

Serve on: Passover, Chanukah

Makes 4 servings

2 pounds of white potatoes, peeled,
cut into chunks and sprinkled with lemon juice

1 onion, peeled and cut into chunks
2 eggs
1/2 cup matzo meal
salt and pepper to taste (1-2 teaspoons)

1. Grate the potatoes and onion in a food processor with the grating disk. Squeeze on some lemon juice to prevent the potatoes from browning. Dump into a bowl. Place the metal blade in the processor and return the potatoes to the processor bowl. Pulse a few times to make a finer texture. Drain off fluid.

2. Add the remaining ingredients to the potatoes and pulse a few times to blend. Let stand 15 minutes so that the matzo meal can soften.

3. Place about 1/2" of oil in a large, heavy skillet or electric skillet. Heat to about 400º, just under the smoking point. Use a serving or other large spoon to spoon potato batter into the hot oil. Flatten lightly. The latkes should be about 3-4" long and about 1/2" thick. Cook until well browned. Turn and cook the other side. It will be necessary to raise and lower the heat depending upon how fast the latkes are cooking. The hotter the oil the less greasy the pancakes will be. Drain the pancakes on paper towels and set in the oven on low until all of the pancakes have been cooked. If you like very crispy pancakes, slide the cooked pancakes back into very hot oil, just before serving to restore crispness ( drain again before serving). We do this in at least two pans so that they will get done faster and will therefore be crisper when eaten.

Serve with applesauce and sour cream and lots of pepper.