Latkes
Instructions:
- 1 medium onion
- 1/2 bell pepper*
- 2 eggs
- 2 tbs. parsley*
- 3/4 cup matzah meal (flour or bread crumbs can be substituted)
- 4 medium potatoes, salt and black pepper to taste
- Shred the potatoes
- onion
- vegetable oil.
- Shred the potatoes, onion and bell pepper into a large bowl.
- Press out all excess liquid.
- Add eggs and parsley and mix well.
- Add matzah meal gradually while mixing until the batter is doughy, not too dry. (you may not need the whole amount, depending on how well you drained the veggies).
- Add a few dashes of salt and black pepper. (don\'t taste the batter -- it\'s really gross!).
- Don\'t worry if the batter turns a little orange; that will go away when it fries.
- Heat about 1/2 inch of oil to a medium heat.
- Form the batter into thin patties about the size of a small hamburger.
- Fry batter in oil. Be patient: this takes time, and too much flipping will burn the outside without cooking the inside.
- Flip when the bottom is golden brown.
- Place finished latkes on paper towels to drain.
- Eat hot with sour cream or applesauce.
- They reheat OK in a microwave, but not in an oven unless you cook them just right.
- *The peppers and parsley are not traditional, but I like them.
- Sometimes, I also put in other veggies, like carrots and celery, and make veggie latkes .
- Enjoy Latkes!