Mixed vegetable latkes should not take long to make – by talking to some latke pros, the real secrets to fabulous latkes can be uncovered – you can use a food processor to grate Idaho potatoes however, a hand grater seems to make a more flavorful potato base used in this recipe the variety of mixed vegetables are endless – but the test of time favors just two – shredded potato and sweet onion – one regular size potato, shredded, with 1/3 cup of chopped onions and a pinch of salt – should make three average size latke – after a beaten egg is added and an optional 1/2 cup of matzoh meal is mixed in – latke historians still downplay the matzoh meal and say shredded potato, chopped onion and a beaten egg with a pinch of salt is really the best – As long as the potatoes are placed in a cotton cloth (perhaps a clean handkerchief) and squeezed until they are drained of most liquid – Optional….if the liquid is bowl saved, the starch will settle on the bottom of the bowl – the watery liquid can be removed and the starch added back to the shredded potatos for additional body – heat 1/4 inch of cold pressed olive oil in a skillet – form the potato, onion ,salt, meal and beaten egg into hand size patties and place in the heated oil – when golden brown they can be turned and saved in a warm (200F) oven until the entire batch has been browned – serve them with applesauce

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