Latkes with Cottage Cheese
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
- Ingredients
- 4 medium, Idaho potatoes
- 6 Tbsps Canola oil (or olive oil)
- 3 eggs (beaten)
- 2 Tbsps ground Matzo (or cornmeal)
- 2 tsps kosher salt
- ½ tsp coarse Black pepper
- Cottage cheese (or sour cream)
Preparation
Kitchen utensils
1 Skillet, 1 Casserole dish, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spatula, 1 Meat mallet, 1 Plastic wrap
Preparation steps
1.
Prepare a large bowl filled with cold water. Peel potatoes, and as you finish each, place in cold water to prevent browning.
2.
Heat oil in a large skillet over medium heat.
3.
Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
4.
Add eggs, matzoh meal or corn meal, salt and pepper and mix well.
5.
Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
6.
Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
7.
Blot any excess oil with paper towels.
8.
Serve warm with cottage cheese or sour cream, if desired.
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