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MINI POTATO LATKES

YIELDS ABOUT 32 LATKES

5 medium to large russet or yukon Gold potatoes,peeled

2 large yellow onions

4 medium eggs

1/3 cup matzo meal or flour

Kosher salt and freshly ground black pepper

about 3/4 cup peanut oil

Appesauce,sour cream and chopped chives for serving (optional)

Grate potatoes,then the onions on top of the potatoes.The potatoes will turn to mush,and their juices will help keep the potatoes from turning brown. Pick out any ungrated pieces of potato or onion.

Lay a clean dishtowel inside a large bowl and transfer the grated mixture into the towel. Roll the towel lenghtwise and wring out as much liquid as possible.Depending on the size of the towel,you may have to do this in batches. Transfer the grated mixture to a bowl.

Add the eggs,matzo meal or flour,salt and pepper,mix well

To form the latkes, scoop up about 2 tbsp of the mixture with your hands and loosely pat it into a pancake about 1/2 inch thick,leaving a few straggly strands along the edge.( as you work, liquid will accumulate in the bowl, so lightly squeeze out the excess. The last couple of latkes may need a really firm squeeze.

Heat a large cast iron or nonstick skillet with about 1/8 inch of oil and heat over a medium high. Slip the latkes into the hot oil and flatten gently with the back of the spatula. Fry until deep golden brown, about 3 minutes on each side, to be sur each sid eis fully cooked. To prevent excess oil absorption, flip each latke only once. Lower the heat if the edges darken very quickly

Serve with apple sauce or sour cream



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