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Classic Potato Pancakes

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
Stephen Ceideburg
2 lb Mealy russet potatoes
-peeled
1 md Onion --coarsely grated
2 Eggs --lightly beaten
2 tb Matzo meal --or as needed
Salt to taste
Pepper
1 ds Sugar to encourage browning
Vegetable oil for frying
Sour cream --yogurt and/or
-applesauce

Grate potatoes. Squeeze to remove as much moisture as possible.
Combine potatoes, onion, eggs, matzo meal, salt, pepper and sugar.
Take half of this mixture and puree in a food processor or blender,
then recombine it with the remaining mixture. Add more matzo meal if
needed to make a thick batter. Heat the oil in a heavy frying pan.
You will probably get by on a slick about 1/8 inch deep, especially in
a nonstick pan, but the deeper and hotter the oil the crisper the
pancake. Use a large spoon to drop portions of the mixture into the
hot oil. For thicker pancakes leave the batter mounded up high, for
thinner, lacier and crispier-edged disks, flatten the batter with a
spoon as soon as you add it to the pan. Cook until golden brown,
about 4 minutes, then turn and repeat on the other side. Latkes
don't take kindly to being turned too man times and become rather
heavy as the continue to flip. When golden on both sides, remove to
paper towels and drain for a moment before serving. Accompany hot
latkes with sour cream, yogurt and/or applesauce. Sage latkes: Season
with 1/2 teaspoon or so crumbled dry sage leaves (or 1 teaspoon
fresh) and 1/4 cup chopped parsley. Fry in duck or goose fat. Garlic
rosemary latkes: Omit onion and add 2 cloves chopped garlic along
with 2 teaspoons chopped fresh rosemary. Cook in olive oil and serve
with a sprinkling of salt rather than sour cream. Leek latkes: Omit
onion and substitute julienned leeks. Brussels sprouts: surprising
and deliciously wintry. Add 6 or so coarsely grated Brussels sprouts
to the potato batter. Serve with sour cream seasoned with a dash of
Dijon or whole-seed mustard. Do not let Brussels sprout latkes sit
around too long; they become bitter. PER SERVING (Classic version,
using a total of 2 tablespoons oil and not counting accompaniments):
260 calories, 8 g protein, 37 g carbohydrate, 10 g fat (2 g
saturated), 105 mg cholesterol, 45 mg sodium, 1 g fiber. Marlena
Spieler writing in the San Francisco Chronicle, 12/16/92. Posted by
Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini


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