(by Lisa Cohen)
4 medium russet potatoes
1 small onion
2 eggs
2 heaping soup spoons flour
large pinch salt
several grinds of pepper
peanut oil
Scrub potatoes, but don't peel.
Cut potatoes to fit in the feeding tube of a food processor with the grating attachment.
Grate all four potatoes, and place in a big mixing bowl.
Re-fit processor with chopping blade.
Cut onion into quarters and chop until minced but not mushy.
Add about half of the grated potatoes back into the processor and pulse 2 - 3 times.
Add back into the big mixing bowl.
Cover bottom of fry pans with peanut oil over medium-high heat.
To the big bowl, add eggs, flour, salt and pepper, mixing well with a wooden spoon.
Drop spoonfuls of batter into hot oil, and pat them down gently with back of the wooden spoon, pushing edges towards the middle.
Turn when the edges are quite brown.
When both sides are browned and crisp, transfer to paper towels on a serving plate.
Best eaten ASAP but can be kept warm in a low oven.
Makes about 18 latkes, enough for about 6 people.
Serve with applesauce and/or sour cream.
Great with brisket, roast chicken, or just as they are.
(Read The Farmer's Wife, the story that accompanies this recipe.)
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