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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Potato latkes are really just potato kugel in pancake form. Ingredients:
2 1/2 pounds potatoes, peeled and quartered |
2 large onions (use 1 1/2 cups grated; don't tamp down) |
3 eggs, beaten |
1 teaspoon baking powder |
3/4 cup corn oil |
1 cup flour |
2 1/2 teaspoons salt |
1/4 teaspoon pepper |
2 cups matzo meal |
1/2 cup corn oil for frying |
applesauce |
sour cream |
Directions:
1. 1. Preheat oven to 400 degrees. In a food processor, fine-grate potatoes (don't liquefy; leave some texture), and strain to eliminate excess liquid. Don't overdo it; just let the water drain out. Fine-grate onions, and mix in a large bowl with potatoes. (If you don't have a food processor, you can grind the potatoes and onions in a meat grinder.)
2. 2. Add eggs, baking powder, 3/4 cup corn oil (most of it cooks out), flour, salt, and pepper; mix well. Fold in matzo meal, making sure that everything is very well blended.
3. 3. Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry on low heat for 3 to 4 minutes until underside is a deep golden brown, turn, and fry for another minute or two. Drain on paper towel. Serve with applesauce and/or sour cream.
4. The Second Avenue Deli Cookbook by Sharon Lebewohl, Rena Bulkin, and Jack Lebewohl. © 1999 by Sharon Lebewohl, Rena Bulkin, and Jack Lebewohl. Published by Random House Publishing Group. Copy Rights Reserved.Born with a soupspoon in her mouth, Sharon Lebewohl grew up in the deli business, working at the Second Avenue Deli and learning her father's secret recipes firsthand. Since her father's death in 1996, Sharon has worked with his brother, Jack, to oversee the Deli's daily operations and to ensure that her father's spirit is kept alive there. She is deeply rooted in the Jewish community and is active in many Jewish women's groups. Sharon is also the mother of three teenagers.Rena Bulkin began her career in Paris, writing about European hotels and restaurants for The New York Times International Edition. Returning to her native Manhattan after several years abroad, she worked first at The New Yorker and then at New York magazine. She has written fifteen Arthur Frommer travel guides, as well as numerous magazine articles on travel, food, and other subjects. A close friend of the late Abe Lebewohl's, she has a long history with the Second Avenue Deli, where she has worked on many public-relations campaigns.
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