RICH MAN'S POTATO LATKES (Pancakes)
“Happy Hanukkah”
(Only poor people added flour or crumbs to stretch the number of latkes their recipe would yield. This recipe uses just potatoes and lots of eggs. They are delicious and very crisp. Be adventurous and add 1 tsp. LEMON ZESTO!).
- 6 large potatoes, peeled
- 1 tsp. salt
- 1 onion, halved
- 1/4 tsp. pepper
- 5 eggs
- oil for frying
Cut potatoes into 1-1/2” chunks. Insert Steel Knife. Add 1 potato at a time. process with 8 or 10 very quick on/off turns, until coarsely chopped. Empty bowl and transfer chopped potatoes to a colander or strainer. Repeat with remaining potatoes. Wash under cold running water to remove excess starch. Squeeze out excess moisture.
Process onion until minced, about 6 to 8 seconds. Add eggs and process 3 or 4 seconds longer. Place all ingredients in a large mixing bowl and mix well.
Pour oil to about 1/8” depth into a large skillet. When hot, drop in potato mixture by small spoonfuls to form pancakes. Brown well on both sides. Drain well on paper towels.
Yield: about 40 bite-size latkes. Freezes well. To reheat, bake at
450°F for a few minutes, until crisp and hot. Do not cover.
PRUNE FILLING
- 1 medium seedless orange
- 1-1/2 cup raisins
- 12 oz. pkg. pitted prunes
- 2 tbsp. sugar, if desired
Steel Knife: Cut orange in quarters, but do not peel. Process half the orange until fine, about 20 seconds. Add half the remaining ingredients. Process until fine, about 15 to 20 seconds. Empty processor bowl. Repeat with remaining ingredients.
Yield: about 2½ cups filling. May be prepared in advance and refrigerated or frozen.
Note: It is a good idea to feel prunes with your fingertips to make sure that no pits have been overlooked before packaging. Otherwise, you could damage the Steel Knife.
If you wish to add nuts, process about 1/4 cup walnuts for 4 to 5 seconds. Empty bowl and process remaining ingredients. Add nuts and process a few seconds longer. Use this filling with your favorite sponge cake and try adding 1 tsp. ORANGE ZESTO, it's delicious!
When I make my stuffing for the turkey, I put it in a clean knee high stocking. After the turkey is done I just pull out the stocking and there it is, no fuss no muss and best of all no digging inside the turkey to get that last bit of dressing.
Be
sure to check back next month for new recipes!
The page will be updated at the beginning of each month and will feature ethnic, special
occasion and seasonal recipes.
