So my family has been been making Potato Pancakes or Latke forever. I have always LOVED them. Recently I went into the city with Karen and we ordered a batch of Potato Pancakes which arrived with applesauce and sour cream on the side. I prefer sour cream. ANYway.... these latke were so good because they were MINI ones, and I am a sucker for anything in mini version. I don't know why, but I just am. The other night my mother was making these and we decided not only to make them mini but to change our version to this one that I found on NYCnosh and we loved them!!!! They were perfectly, fluffy and crisp and most imprtantly delicious!!!Mind-blowing Homemade Latkes:
2 3/4 lbs. (1.25 kg.) white potatoes
1 large onion
2 eggs, well beaten
1.5 Tablespoons matzoh meal (or flour)
1/2 teaspoon salt
1/4 teaspoon black pepper
Peel and cut half of the potatoes into one-inch chunks. Boil in salted water until tender (about 20 minutes). Drain and pass through a food mill (or process smooth in a food processor). Sprinkle matzoh meal or flour on top of this. In a large bowl, shred one large onion. Then shred both peeled potatoes into the onion, mixing together the potato shreds with the onion to keep the potato threads from discoloring. Squeeze as much liquid as possible from onion-potato mixture by placing the shredded vegetables into a piece of cheesecloth and twisting until no more liquid can be extracted. Return to large, dry bowl and add egg, pepper, and salt. Add the puréed/milled potatoes to the shredded potatoes and combine thoroughly. Form into palm-sized patties that are about 1/2 to 3/4 inches high. Fry these patties in 1/4 to 1/2 inches of vegetable oil . The patties will need to cook for about 5 minutes on the first side, so if they do more than go slightly brown after a minute or two, your oil is too hot. Flip after five minutes with a spatula and fork and cook on the other side for about 2 minutes, or until dark golden brown. Drain thoroughly on paper towels. Serve with applesauce, salt, and sour cream. Makes approximately 10 latkes.
Peel and cut half of the potatoes into one-inch chunks. Boil in salted water until tender (about 20 minutes). Drain and pass through a food mill (or process smooth in a food processor). Sprinkle matzoh meal or flour on top of this. In a large bowl, shred one large onion. Then shred both peeled potatoes into the onion, mixing together the potato shreds with the onion to keep the potato threads from discoloring. Squeeze as much liquid as possible from onion-potato mixture by placing the shredded vegetables into a piece of cheesecloth and twisting until no more liquid can be extracted. Return to large, dry bowl and add egg, pepper, and salt. Add the puréed/milled potatoes to the shredded potatoes and combine thoroughly. Form into palm-sized patties that are about 1/2 to 3/4 inches high. Fry these patties in 1/4 to 1/2 inches of vegetable oil . The patties will need to cook for about 5 minutes on the first side, so if they do more than go slightly brown after a minute or two, your oil is too hot. Flip after five minutes with a spatula and fork and cook on the other side for about 2 minutes, or until dark golden brown. Drain thoroughly on paper towels. Serve with applesauce, salt, and sour cream. Makes approximately 10 latkes.
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