Health & Science
11:33 am
Tue December 11, 2012

Episode Nine - Hanukkah and Potato Pancakes

Eileen talks about Hanukkah and Potato Pancakes 

CLASSIC POTATO LATKES

2 pounds russet potatoes
1 onion
2 eggs, lightly beaten
2 tablespoons flour
Salt and freshly ground pepper to taste
Vegetable oil for frying
Sour cream and applesauce for topping

Preheat oven to 200 degrees. Peel and grate the potatoes. (This can be done in a food processor, but the texture is better if done by hand.) Place the grated potatoes in a colander with a plate beneath it. Sprinkle salt on the potatoes, cover them with a layer of paper towels, and then place a heavy object (such as a heavy bowl or can) on top. Allow the potatoes to drain for 10 minutes.  While the potatoes are draining, peel the onion and grate it by hand. Set aside. In a large bowl, combine the potatoes, onion, eggs and flour and season generously with salt and pepper. Mix well. In a large, heavy skillet, add oil to a depth of about 1/4-inch and heat over medium-high heat. Drop 1/4 cup of the potato mixture into the hot oil, flattening with a spatula. Fry the latkes until deep brown and crispy on both sides. Drain the latkes on paper towels (pat them with the towels on both sides) and keep them warm in a single layer on a baking sheet in the oven until all of them have been made. Serve hot, with sour cream and applesauce on the side. Makes 12 to 14 latkes.

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