19 December 2006

Potato Latkes

6 medium potatoes

1 medium onion

1 tablespoon matzo meal (or flour)

2 eggs

¼ teaspoon baking powder

1½ teaspoon salt

Pepper to taste

Grate potatoes and onion using either a box grater or food processor. Squeeze excess moisture from potato-onion mixture. Add remaining ingredients. Heat vegetable oil on a skillet or griddle. We prefer small, thin latkes with crisp edges, so we place ¼ cup latke mixture in the skillet and flatten with a spatula. Fry until they begin to turn brown at the edge, then flip. Finish frying, transfer to cookie sheet lined with newspaper and paper towel to drain. Either eat hot, or warm latkes in oven before serving.

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