Monday, 25 March 2013
This potato latke recipe is suitable for Passover because it is made with matzoh meal, not flour, and it comes together quickly because it's made in a food processor. Serve with applesauce and sour cream.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4-6 servings Passover Latkes
- 6 medium potatoes, peeled and cut into chunks
- 2 medium onions, peeled and quartered
- 2 tablespoons matzoh meal, or more as necessary
- 2 large eggs
- Salt and pepper to taste
- Sour cream
the grating disk of a food processor, shred the potatoes. Temporarily
transfer grated potatoes to another bowl. Replace the grating disk with
the metal blade and return the potatoes to the processor bowl along with
onions, matzoh, eggs, and salt and pepper. Process until well combined.
Add more matzoh meal, if mixture is too runny.
- Heat about 1/4-inch oil in a large skillet until hot enough for
a small drop of batter to sizzle when it touches the grease. Using a
large spoon, mound equal portions of potato mixture in oil, flattening
slightly. Shake pan to make sure pancakes aren't sticking. Fry over
mediium heat 5 to 8 minutes per side. Drain on paper towels.
- Serve hot with applesauce and sour cream.
Saturday, 9 March 2013
- 125 g de farine
- 30 g de beurre fondu
- 1 pincée de sel
- sucre (facultatif)
- 3 œufs
- 3 dl de lait
- 2 cuil. à soupe d'eau