Levana’s Perfect Potato Latkes
vegetable oil for frying
1 cup flour
1 medium onion, grated in a food processor
salt and pepper to taste
8 large, peeled, potatoes
(yields 24 latkes)
Heat 1/3 inch oil in a heavy frying pan until very hot. While the oil is heating, place the flour, eggs, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly. Quickly grate the potatoes in a food processor, using the thin grating blade for soft latkes or the thick grater blade for crunchier latkes. Immediately add them to the batter, mixing with a spoon and without pressing on the solids in order not to draw unwanted moisture. Work very quickly so they do not have time to get discolored. Form small patties with both hands without ever squeezing, and lower them into the hot oil (at this point reduce the flame just slightly: leave it on high but not the highest), or drop the batter by heaping tablespoons. Fry until golden, about 3 minutes on each side. Remove and drain on paper towels. Serve with applesauce, yogurt or sour cream.
The direct link to this recipe is: http://www.chabad.org/theJewishWoman/article_cdo/aid/452580/jewish/Potato-Latkes.htm
2 eggs, well beaten
1-1/2 cups orange juice, yogurt or milk
2 cups all-purpose flour
1 teaspoon baking powder
Dash of salt
1/4 to 1/2 cup sugar depending on taste
3 medium apples, peeled and coarsely grated
Vegetable oil for frying
Mix eggs with orange juice, yogurt, or milk in a bowl. In a separate bowl combine the flour, baking powder, salt and sugar. Add dry ingredients to the egg mixture and grated apples. Heat a thin layer of oil in a skillet. Drop about 1 heaping tablespoon of batter into the hot oil. Cook about 2 minutes on each side, or until slightly golden. Drain on paper towels, sprinkle with confectionery sugar, and serve.
Makes approximately 36 latkes.
The direct link for this recipe is: