Potato Latkes

In exactly one month I will enter my second half-century.

In answer to drgeek, no I do not use animal fat. I am a vegetarian, and besides, latkes are supposed to be servable with both milchigs and flaishigs (or dairy and meat), so must be parev, which means they contain none themselves. Because harri3tspy asked nicely, here follows my recipe, taken from the 1972 edition of Sec0nd HeIpings, PIease, a compilation of the favourite recipes of the members of a particular chapter of B’nai B’rith W0men, and slightly (very slightly) altered:

Potato Latkes

6 potatoes, either pared or well scrubbed
1 smallish onion
3 eggs
1 tsp. salt
1/4 tsp. pepper
1/4 cup flour
2 tsp. baking powder

Grate potatoes on the grater attachment of the food processor. Empty into a colander and rinse with cold water, getting rid of most of the surface starch, and allow to drain. Put the blade into the food processor and pulverize the onion with the eggs, salt and pepper. Then, add back handfuls of the grated potato until the bowl can hold no more without overflowing and process until it is a creamy mess. In a large bowl, combine all the potato stuff with the flour and baking powder, mix well.

Heat oil in a large skillet (about 3/8" deep) until nice and hot. Drop latke mixture by quarter-cupfuls into the hot oil. When golden-brown on one side, flip over. Keep the heat medium-high. Drain on several layers of newspaper and paper toweling and keep hot in a dish in the oven until they�re all done. Serve immediately with sour cream (we use plain yogurt), apple sauce, or your favourite latke toppings.

Bon appetit.

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