Traditional Latkes
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Ingredients:
5 large potatoes, peeled Use: 10-inch skillet Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water. Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well. Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes. Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary. Serve with applesauce on the side. Happy Hanukkah! Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women’s Cookbook Publications. http://www.chabad.org. |
1,000 Mitzvahs 
GREAT! Thanks for posting this! Have you ever read the Lemony Snicket book, “The Latke Who Couldn’t Stop Screaming?” It’s a fun read. Grabbed my eye at the bookstore, and I had to have a copy – plus one for each of several friends. Check it out! 🙂 Happy Hannukah!