POTATO PANCAKES - LATKES
makes about 60
5-7 pounds potatoes,
combine Russets and Eastern, or all Russet
1 large Vidalia or yellow onion,
washed and peeled
3 large eggs
½ cup cake matzo meal,
matzo meal, or unbleached all-purpose flour
¼ cup potato starch
Salt
1 - 48 oz. bottle Grapeseed oil,
and/or peanut, canola, olive oil
To drain the pancakes after they are fried, prepare a
cookie or sheet pan, with a couple of
layers of paper towels and/or newspaper. Place a wire rack on top and let the pancakes drain.
Wash and peel the potatoes taking out the ‘eyes’. You
can leave the peel on, if you like. Cut the potatoes and the onion small enough
to fit into the feeding tube of your processor. Reserve the potatoes in a bowl
of cold water, or just cut as you go.
Process the onions and potatoes with the grater blade.
First put in a bit of onion then the potatoes until the processor bowl is
filled. Remove to a bowl. Continue grating with the rest of the onions and
potatoes. You might have to do this in batches.
After everything is grated remove the grater blade and
put in the rotator blade. Put the
reserved grated potato/onion mixture back into the bowl of the processor, in
batches, and pulse to medium grate. Then put the grated potatoes into a fine
sieve over a bowl. Drain and push out as much liquid as possible. Reserve the
white potato starch at the bottom and discard the rest of the liquid.
Put the drained, grated potatoes into a large bowl
and mix in the matzo meal, additional potato starch, eggs and 1 teaspoon salt.
Combine very well. Let rest about 30 minutes. It will get a little bit gray.
Don’t worry it’s normal.
Pour the oil into two frying pans to at least
1-inch. Use either all Grapeseed oil or
a combination of peanut or canola. Heat the oil to very hot. Test by putting a
small amount of the potato mixture into each pan. When it sizzles it’s hot enough to start making the pancakes.
Regulate the heat as necessary.
Put a heaping tablespoon of the potato mixture into
the pan. Smooth and shape it gently but don’t press down. The pancakes should
be about 2” x 3”, roughly. Turn with a spatula after you see the edges turn
golden. When quite golden brown on both sides, remove and drain on the prepared
draining sheets. Sprinkle some salt on the hot pancakes.
Either serve right away with selected condiments:
sour cream, yogurt, sugar, or applesauce. Some people like them sweet, others
not. If made a bit smaller they make a good base for serving smoked salmon and
caviar.
