Arthur Schwartz's Potato Latkes

Name: Arthur Schwartz's Potato Latkes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Jewish
Ingredients: 0 teaspoons freshly ground black pepper; 24 servings Peanut, corn, or canola oil, for frying; 59 milliliters matzo meal; 1 medium onion, peeled and cut into 8 pieces; 454 grams russet (baking) potatoes 2 eggs; 2 teaspoons salt

Arthur Schwartz's Potato Latkes is a dairy free side dish. One serving contains 35 calories, 1g of protein, and 1g of fat. This recipe serves 24. A mixture of onion, canolan oil, russet potatoes 2 eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Hanukkah. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a medium bowl, beat the eggs together to mix well. In the bowl of a food processor fitted with the metal blade, pulse the onions, scraping them. down a few times, until very finely chopped, almost a puree. Scrape the onions into the bowl with the eggs and stir them in.

Ingredients you will need

Onion

Egg

Equipment you will use

Food Processor

Bowl

Drain the potatoes, then set a strainer over a bowl. In the same processor bowl, process the potatoes until very finely chopped but still with some texture. Immediately scrape into strainer. With a rubber spatula or the back of a spoon, press out the moisture so it drains into the catch bowl. Immediately stir the potatoes into egg mixture. Discard liquid and potato starch collected in bowl.

Ingredients you will need

Potato Starch

Potato

Egg

Equipment you will use

Sieve

Spatula

Bowl

Add the matzo meal, salt, and pepper. If not using a tarnished silver spoon (see above), add a pinch of cream of tartar. Stir well; let stand while oil is heating.

Ingredients you will need

Cream Of Tartar

Matzo Meal

Pepper

Salt

Cooking Oil

Heat about 1/8 inch oil in a large skillet over medium-high heat until very hot. Spoon out the batter, using a scant 1/4 cup for each pancake. The batter should sizzle as soon as it hits the fat, but not wildly. If the edges of the batter separate, the oil is too hot. If there are just slight bubbles when the batter touches the oil, the oil is not yet hot enough. The first round of latkes is inevitably less good than later batches.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan