Bon Appetit/December 2002

Potato and Green Onion Latkes
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 large eggs 6 tablespoons grated onion 2 teaspoons salt
1-1/4 teaspoons ground black pepper 3 cups chopped green onions (about 12) 4-3/4 pounds russet potatoes, peeled, cut into 3/4-inch cubes
3 tablespoons matzo meal 1-1/2 teaspoons baking powder 1 cup (about) vegetable oil (for frying)



1 Beat eggs, grated onion, salt, and pepper in large bowl to blend. Mix in green onions; let stand 15 minutes.
2 Grind 1/3 of potatoes in processor until most potatoes are reduced to rice-size pieces. Transfer to clean kitchen towel. Squeeze out as much liquid as possible. Scrape potatoes off towel into egg mixture. Repeat with remaining potatoes in 2 more batches. Add matzo meal and baking powder and mix thoroughly.
3 Heat 1/4 cup oil in each of 2 heavy large skillets over medium-high heat. For each latke, drop 1 heaping tablespoon potato mixture into skillets (about 7 per skillet). Using metal spatula, flatten mounds to 2-1/2-inch rounds. Fry until latkes are golden brown, about 3 minutes per side. Transfer to baking sheets. Repeat with remaining potato mixture, adding 2 tablespoons oil to each skillet for each batch.

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