Edibles

SHIFRA’S CLASSIC CHANUKAH ‘POT’KES

SHIFRA’S CLASSIC CHANUKAH ‘POT’KES

INGREDIENTS

2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters

1 large onion (8 ounces), peeled and cut into quarters

2 large eggs

½ cup Matza Meal

2 teaspoons sea salt, plus more for sprinkling

½ teaspoon ground black pepper

 Your preferred infused oil, for light frying

PREPARATION FOR ABOUT 2 DZ LATKES

  1. Using a food processor, grate the potatoes and onion. Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible.
  2. Working quickly, transfer the mixture to a large bowl. Add the eggs, matza meal, salt and pepper, and mix.
  3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
  4. A variation would be to leave the infused oil out and instead infuse your accoutrements, cinnamon applesauce, chive & dill sour cream or your favorite toppings. Remember, DOSE RESPONSIBLY.

Happy Chanukah!

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