bete avon

Potato Latkes

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Description:


Date Added:	June 20, 2008	Season:
Category:	Vegetables	Prep. Method:
Calories:		Dish Type:
Serves:		Cuisine:
Prep. Time:

Ingredients:

2 pounds baking potatoes
2 large eggs
1/2 medium-size onion, coarsely chopped
1/2 medium-size firm apple, peeled and coarsely chopped
1 1/2 teaspoons kosher (coarse) salt, or to taste
1/8 teaspoon white pepper
1 teaspoon baking powder
1/4 to 1/2 cup all-purpose flour or matzoh meal
Peanut or canola oil, for frying
Applesauce and/or sour cream, for serving

Directions:

Peel the potatoes and cut them into 1-inch cubes. To keep them white and release some of the starch, submerge them in a bowl of water while you�re preparing the remaining ingredients.
Place the eggs in a blender. Add the onion, apple, salt, white pepper, and baking powder. Drain the potatoes and squeeze them dry in paper towels. Add enough of the potatoes to fill the blender (all 2 pounds may not fit). Turn on the blender, and pushing down on the sides with a rubber spatula (careful you don�t blend the spatula�there is no rubber in this recipe), blend until the potatoes just move around. Add the remaining potatoes as you�re blending, but do not overprocess or make it too smooth. The texture should resemble applesauce.
Transfer the batter to a large bowl and add the flour. The batter should be flowing, but not too thin.
Now for the real secret of my very crisp latkes: Pour enough oil into a large skillet to coat the bottom. Heat the oil over medium-high heat until it is quite hot but not smoking. Use a serving spoon to scoop up the batter (about 2 tablespoons per scoop), hold the spoon about 8 inches above the pan, and spill it all at once. Splat! Remove your hand quickly so you don�t burn yourself. (Like tennis, it�s all in the wrist.) The batter will splatter, forming holes . . . the better to hold the sour cream or applesauce. Repeat with as many as will fit in the skillet without crowding. Cook until browned, about 1 minute. Then flip them over and cook the other side for 1 minute.
Drain the latkes well on paper towels, and keep them warm while you cook the remainder, adding more oil as needed.
Serve immediately, with applesauce and/or sour cream.

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Added On: June 20, 2008

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