Hannukah Latke or Potato Pancake Recipe
Ingredients (Available at Bel Air Foods Market)
6 medium potatoes, cut in wedges
1 large onion, cut in wedges
3 tablespoons matzah meal or all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon white pepper
1-2 eggs (2-4 egg whites)
vegetable oil for frying
Optional: applesauce, sour cream or low-fat plain yogurt
Place shredding disc of food processor into mixing container. Closely pack potato and onion wedges into feed tube. Process while using food pusher to press potatoes and onion onto shredding disc. After processing, remove shredding disc and food from mixing container. Place steel cutting blade into container. Mix together matzah meal or flour, salt, baking powder and white pepper into mixing container. Process while adding eggs. Stop, unplug unit and scrape down sides of mixing container with rubber spatula whenever necessary. Add shredded potatoes and onion and process for a few seconds until mixed.
In one or two 12-inch skillets, heat oil to a depth of approximately 1/4 inch. Drop potato mixture by large spoonfuls into the oil. Flatten each mound slightly and fry in batches over medium-high heat until golden brown on both sides. Drain on paper towels, changing the towels frequently as they absorb the oil. To keep the finished pancakes warm and crisp while you fry the rest (or to reheat them if they were fried in advance), place them on a rack set over a cookie sheet in a preheated 300 degree oven. Between batches add more oil to the skillet if needed, and make sure that it is hot enough before dropping in more potato mixture.
Serve hot with applesauce, sour cream or low-fat yogurt.