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Full Online Book HomeLearning KitchenVegetables - Potato Latkes
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Vegetables - Potato Latkes Post by :Paul_Rome Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2860

Click below to download : Vegetables - Potato Latkes (Format : PDF)

Vegetables - Potato Latkes

1 egg
1 small onion -- cut in eighths
5 russet potatoes -- washed/peeled
matzo meal -- a handful
salt -- to taste

Put potatoes into a big pot of water (unsalted) and let sit until you are ready to cook potato pancakes. When ready to cook, take them out and dry them off best you can (in paper towels is best).

Place the egg, onion and a dash of salt in a blender or food processor. Process (or blend) for a moment or two so the onion is broken up.

Add thepotatoes (which are already cut into small pieces) and blend (or process) until the mixture becomes like a thick pancake batter. Add some salt and a handful of matzo meal. Keep blending until it looks more combined and a little thicker.

Meanwhile, heat a cast-iron or heavy skillet with some corn oil (or vegetable oil). Put a spoonful of batter in and cook until brown on one side. Flip over and cook on the other side until brown.

Take it out and pat the fat off. Then cook, pouring by spoonful into the skillet and cooking until brown on one side. Flip over and cook until brown. Drain on paper towels.
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Vegetables - Potato -  Potato Logs
1/2 cup flour 1 tsp. garlic salt 3/4 tsp. pepper 1/4 tsp. celery salt 1/4 tsp. salt 4 medium potatoes, unpeeled but scrubbed 1 egg, beaten Vegetable oil for frying Ranch dressing or sour cream, optional Mix flour and spices in shallow dish. Cut potatoes into 1/2-inch thick wedges. Dip potato slices into the beaten egg, then into flour mixture. Deep fry in hot oil (about 375 degrees) until golden brown, about 5 to 7 minutes. Serve with dressing or sour cream. Yield: 4 servings.

Vegetables - Potato  Kugel Vegetables - Potato Kugel

Vegetables - Potato  Kugel
1/4 cup rendered chicken fat or vegetable oil; divided 1 cup chopped onions 1 cup chopped leeks 2 lb. russet potatoes, peeled and grated coarsely 2 Tsp. fresh parsley 4 eggs, beaten salt and pepper to taste Preheat oven to 400 degrees. Heat 2 Tbl. of the fat in a skillet. Add the onions and leeks and saute until golden. Remove, cool slightly, and mix with the potatoes, parsley, and the eggs in a mixing bowl. Season with salt and pepper. Place the remaining 2 Tbl. of fat in the sides and bottom of a 13-by 8-inch casserole (or