Ingredients
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1
-
5
-
2
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Lynda’s Miracle Latkes,Entered for safe-keeping, By Lynda Shayer, Executive Director of Congregation Tifereth Beth David Jerusalem. She swears by Idaho potatoes and canola oil.,Entered for safe-keeping, By Lynda Shayer, Executive Director of Congregation Tifereth Beth David Jerusalem. She swears by Idaho potatoes and canola oil.
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Steps
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1
Done
|
Peel and Quarter Onion. Cut Potatoes Into Chunks. Place Onion and Potatoes in Large Bowl of Ice Water. |
|
2
Done
|
in Batches, Using Steel Blade in Food Processor, Grate Onion and Potatoes Until Mixture Is Smooth, Beginning With Onion Each Time and Adding Potato, Removing Each Batch to a Mixing Bowl. |
|
3
Done
|
in a Separate Bowl, Beat Eggs With Baking Powder and Add to Potato-and-Onion Mixture. Add Salt and With Pepper to Taste. |
|
4
Done
|
Add Oil to Cover the Bottom of a Teflon Frying Pan to a Depth of About 1/4 Inch and Heat Over Medium Heat, Until a Drop of the Potato Mixture Sizzles When Dropped Into the Oil. |
|
5
Done
|
Gently Drop Potato Mixture by Tablespoonful Into Pan and Fry Until Golden. |
|
6
Done
|
Flip and Fry Until Other Side Is Golden. |
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7
Done
|
Drain on Paper Towels, Which Can Be Spread on a Teflon Baking Sheet or Parchment Paper If You Are Frying Earlier in the Day and Serving Latkes Later. |
|
8
Done
|
Leave Unrefrigerated. |
|
9
Done
|
Before Serving, Remove Latkes from Toweling, Arrange on Baking Sheet So They're Overlapping and Re-Heat at 375 Degrees F For 10 Minutes, Until They Are Crisp. |
