Free Recipe Rabbi Marc Gellman s Latkes
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Rabbi Marc Gellman s Latkes Recipe
2 Extra large eggs
1/2 oz Kosher salt
1/4 ts Nutmeg
1/4 ts White pepper
1/2 lb Flour
Rabbi Marc Gellman s Latkes Preparation
Whisk together two extra large eggs, 1/2 oz kosher salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon white pepper add 1/2 lb. flour to egg mixture and whisk well. Ratio of five to one washed but unpeeled potatoes to onions (five pounds potatoes to one pound peeled and trimmed onions) shred potatoes and onions in a food processor and dump into a colander. Drain well by pushing with spoon or wrapping in cloth and squeezing (my preference). Immediately add drained potato-onion mixture to the egg-flour mixture. Use a #8 ice cream scoop to scoop about 8oz of mixture into a cast iron skillet with 4 of very hot peanut oil. Immediately flatten pancake with the bottom of a pan or a metal spatula. Cook about two minutes until golden brown and turn to brown on the second side. Serve with apple sauce. Apple Sauce: Core but do not peel about eight mutsu or Rome apples. Cook with 1/4 cup of apple cider and cinnamon stick, 1/2 cup of dried cherries, and 1/4 cup of sugar until mushy. Add 1 Tb of butter, stir to mix and chill. Remove cinnamon stick. Reposted from rec.food.cooking.jewish newsgroup. >From: Lita (alotzkar@direct.ca) Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman <jefffree@eskimo.com> on Jan 01, 1998
Cooking Temperature:
Recipe Serves: 1
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