POTATO LATKES, 12/5/2011 - KATV - Breaking News, Weather and Razorback Sports

POTATO LATKES, 12/5/2011

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Capi Peck

Trio's

serves 12 to 14

2 lbs. Yukon Gold potatoes
1 c. finely chopped onion
2 eggs, beaten
1 t. salt
1 to 1 1/2 cups olive oil

sour cream and apple sauce OR smoked salmon, sour cream and fresh dill

Fill a mixing bowl with cold water and place near your prep area.  Peel the potatoes and grate by hand using the large the largest holes of a box grater.  Soak the potatoes for a couple of minutes in the cold water. When all of the potatoes have been grated, drain well in a colander.  Make sure you press ALL of the water out.

Spread the potatoes and onion on a clean kitchen towel or on a piece of cheesecloth and roll up.  Wring out as much liquid as you can.  Transfer to a mixing bowl; stir in eggs and salt.

Heat olive oil over medium-high heat until hot but smoking.  Spoon 2 to 3 tablespoons of potato mixture per latke into hot oil.  Spread out slightly with a fork.  Lower heat to medium; cook until slightly browned, about 5 minutes.  Turn and cook for a few minutes on the other side.  Drain on paper towels and season with salt, if desired.

Continue cooking in batches, adding more oil as necessary.

You can make the latkes several hours in advance.  Reheat in a 350 degree oven for 5 to 7 minutes.

Serve with applesauce and sour cream OR smoked salmon.  Great with brisket!

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