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Grate: |
| lots |
of |
potatoes, peeled or not |
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and squeeze them, by hand or in a cheesecloth,
until they are very dry, saving the water you squeeze out of them.
The potato starch will settle to the bottom of the bowl and you can pour
the water off the top. Scoop the starch out and mix it back into
the potatoes. |
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Stir in lots of: |
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green onions, chopped |
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beaten egg, one per 2 - 3 cups
of potatoes |
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Season with: |
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salt and pepper, to taste |
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For traditional latkes, form patties and
fry them in 1/4 inch of oil. For a less greasy alternative, fry them
on a lightly-greased griddle, but make sure they are very thin so that
they get good and crispy. Serve with applesauce and sour cream. |
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Notes &
Variations:
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A lot of latke recipes include a little flour
in the mixture. Adding the potato starch back in as a binder allows
you to use less egg and little or no flour.
-
Try mixing in some grated sweet potato and/or
grated carrots.
-
Don't waste great latkes with mediocre applesauce.
The best applesauce is homemade, and it is very simple and fast: Peel and
chop coarsely a few crsipy apples (macintosh, fuji, pippin, etc).
Place them in a saucepan with a little water over medium-low heat and cook
until soft. A little sugar, cinnamon, and/or a squeeze of lemon juice
are all optional.
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