Return to Main Recipes Page/Return to Home Page
2 medium-sized peeled russet potatoes, cut in chunks
Toss everything into the food processor and chop, let sit for a few minutes, and add more matzo meal if too watery.
Fry in hot oil until crispy on each side. (These may bake up OK with a spritz of oil, but I didn't try it.)
Enjoy.
Poster's Notes:
I have been using safflower oil for when I don't want olive oil taste or want a hotter fry temperature. It's great, no greasy cottonseed oil aftertaste. Oddly enough, I found this in the non-Pesach kosher section of our supermarket. It seems the guy who sets up and orders the Pesach stuff keeps the oil around all year and didn't realize this was a golden find for those of us who dislike the usual KLP cottonseed oils.
Posted by Sharon Kuritzky
Nutritional Info Per Serving: N/A
2 slices off a large onion, cut in chunks
1 Granny Smith apple, peeled, cored, and cut in chunks
Handful of parsley
2 eggs (one may have been enough)
1/2 cup matzo meal
Salt and pepper to taste
I was in the mood for potato latkes last night for a side dish for chicken wings and didn't have any applesauce to put on them. I didn't have enough apples to make sauce either. So, I added an apple to my potato latke mixture. It came out great with just enough of a sweet/tart hint.