JEWISH POTATO RECIPE RECIPES

Steps:

• Shred the potatoes using the food processor (shredder disk).
• Put shredded potatoes in the colander in the sink, and squeeze out as much liquid as you can. Wait for 5 minutes, then squeeze out even more liquid.
• Grate the onion using the inside steel blade of the food processor.
• Mix potatoes, onion, eggs, flour, salt and pepper.
• Heat the oil in the non-stick frying pan on a medium-high heat (I use 2 frying pans on 2 burners to save time or a large griddle).
• Form the potato mixture into patties (squeeze out even more excess liquid as you go) and put on a frying pan.
• Cook the potato pancakes for 5 minutes, then flip and cook for another 3 minutes (or until golden-brown on both sides and cooked through). Check the potato pancakes from time to time and adjust the heat setting - if they are starting to turn too dark, the heat is too high, and if they are pale, it's too low.
• Remove the latkes from the frying pan and serve immediately.

Steps:

• Preheat oven to 250°F.
• Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
• Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
• Heat ¼ cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.