Potato latkes are a frugal food. My father grew up in Poland and ate potatoes at every meal. And with latkes, it doesn’t matter if the potatoes are a little soft. Do cut off any green parts, though, as they contain the mildly poisonous solanine. for My mother made latkes all the time, not just for Chanukah. I love them.
Potato Latkes in the Food Processor
- 3-4 large potatoes, cut in quarters. Peeling is optional.
- 1/2 onion
- 3 eggs
- 1/4 cup bread crumbs, wheat germ, or matzah meal
- salt and pepper to taste
- Coat a pan or griddle with a layer of oil, an eighth of an inch thick.
- Place the potatoes and onions in the processor. Chop with the “s” blade until the pieces stop flying around. This should take about 20-30 seconds. Large pieces that aren’t getting processed should be carefully fished out and cut smaller.
- Add other ingredients and process briefly.
- Spoon onto very hot pan or griddle. Fry on each side until golden brown. Add more oil as needed. Avoid crowding the latkes.
- Serve with applesauce or sour cream.
Bonus applesauce recipe: Peel and slice 3-4 apples and place in microwave-proof bowl with juice of half a lemon. Heat on high until soft, stirring once. It should take about five minutes. Add cinnamon and nutmeg. Chop the cooked apples coarsely in the food processor, or just mash with a fork.
Happy Chanukah to all readers celebrating!
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