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2-1/2 pounds russet potatoes
Alternately grate potato and onion into a bowl. Using hands, squeeze out excess moisture.
Combine well with all the other ingredients.
In a sauté pan carefully drop spoonfuls of mixture into hot oil, press with a spoon and fry until golden on both sides.
Serve with applesauce or sour cream.
Poster's Notes:
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
1 medium onion
1/2 cup matzo meal
3 eggs, beaten
1/2 teaspoon onion powder
1 bunch chives, diced
Salt
White pepper
Salad oil, as needed
The recipe is from the web, and the latke excellent (couldn't resist, I tasted one!). The patent of grating one potato one onion to prevent discoloration is a keeper. After frying you can freeze each latke in foil according the book.