HAPPY CHANUKAH 
December 20, 2003
One of the favorite foods served at Chanukah celebrations as a side dish are latkes, aka potato pancakes. They are a delicious accompaniment to pot roast or any other main dish you are serving. My dear friend, Rita, who lives in Florida is an expert latke maker and has developed an easy way to make the batter by using a food processor instead of grating the potatoes with a box grater, thereby eliminating scraped knuckles!
| 4 large | russet (baking) potatoes, peeled and cut in half |
| ½ | onion, peeled and pureed in food processor |
| 2 | whole eggs |
| Dash of pepper | |
| 1 tsp | salt |
| 3 T. | matzoh meal |
| ½ tsp | baking powder |
| ½ cup + additional | Peanut Oil |
Use the shredding disc to process the potatoes in the bowl of your food processor. Remove potato to a large bowl. Insert the steel blade and process the shredded potatoes using the pulse button a few times until the potatoes are no longer in shreds. Do not over-process or the potatoes will become too thin and watery. Remove potato mixture to a large bowl. Process the onion with the steel blade until smooth. Add onion to the potato mixture. Mix in the remaining ingredients except for the oil.
Heat the oil in a large fry pan until a drop of the potato mixture sizzles in the oil. For each potato latke, spoon ¼ cup of the potato mixture into the skillet and flatten with the back of a spoon. Fry latkes in batches until golden brown on each side added more oil if needed. Remember to heat oil after each addition. Drain latkes on paper towels. If making a large batch, keep latkes warm in the oven until ready to serve and entire batch is cooked. Although, my friend Rita says "they're never as good when kept warm in the oven"...... If you want to serve the latkes right after cooking, try using two large fry pans to make more at one time.
Copyright © 2006 Ann Hall Every, CCP
