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Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other. Place on paper towels to absorb any excess oil. Then put together! Latke, chicken, slaw, more latke. Serve immediately!
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Shred the zucchini and potatoes onto the onion mixture. Pour the vegetables out into a large bowl and add the potato starch, cheese and fresh parsley. Add the salt and pepper. Mix well by hand. Take out a large frying pan and spray it well with a thin coating of oil spray. Add 1 tbsp. of oil to this, and start to heat it on a medium to high flame.
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Step 2. Wrap the shredded potatoes and onion in a kitchen towel, then squeeze to release as much liquid as you can. Step 3. (Optional). Let the excess liquid settle, then pour off most of the liquid to leave behind the potato starch. You want to use potato starch as a binder and add it into the latke mixture.
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Directions. 1. Prepare a large bowl filled with cold water. 2. Peel potatoes, and as you finish each, place in cold water to prevent browning. 3. Heat oil in a large skillet over medium heat. 4. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube.
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Heat about 1/4-inch oil in a large skillet until hot enough for a small drop of batter to sizzle when it touches the grease. Using a large spoon, mound equal portions of potato mixture in oil, flattening slightly. Shake pan to make sure pancakes aren't sticking. Fry the latkes over medium heat 5 to 8 minutes per side.
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In a large bowl combine eggs, salt, pepper, and baking powder. Set aside. In a food processor fitted with the "kugel" blade, add onion and potatoes. Process. Use your hands to scoop out potato mixture and over the sink or a bowl press your hands together to try and squeeze out as much "juice" as possible. Add "dryer" potato mixture.
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Chani Benjaminson, chabad.org April 24, 2008. latkes I don't have a recipe but offhand - break up some matzah in a bowl and pour some boiling water on top to soften it, drain the water, put in an egg or two, a bit of salt, some sugar if you like it sweet and use sugar on Passover and that's about it. Heat the oil and drop in the pan.
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Move the potatoes in a mixing bowl. Add onions, eggs, flour or matzo meal, and salt. Mix until everything is well incorporated. Add 1/4 inch or ½ centimeter of oil and heat in a frying pan. Add the potato mixture to the frying pan at the same size you want your latkes and ½ inch or 1 centimeter high.
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Heat a heavy cast iron skillet or stainless steel pan. Add oil for frying - any oil that won't burn easily at high heat, such as canola, peanut, or corn oil. Allow to heat up to the point at which it shimmers and thins out. Turn the heat to medium/high. Fry, using about 1/4 cup of batter per latke. Remove the latkes to paper towels to drain.
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Coarsely grate the potatoes and onion. Mix in the other ingredients. Pour 1/4 cup oil into a frying pan on the stovetop on low heat. Scoop the mixture in the frying pan; flatten each scoop into a pancake. Fry each latke three minutes per side or until dark brown and crispy.
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Instructions. Wash and grate the potato (keep the skin on, it's healthier and at least as tasty) and add to a large bowl. Pour off any excess moisture. Finely grate the onion and add to the bowl. Crack an egg in a small bowl, scramble it with a fork, and add it to the potato and onion mixture.
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After allowing the latkes to drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.
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Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds. Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the beaten egg, dry potato starch, salt, and pepper into the potato shreds.
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Passover Potato Latke Recipe
Combine the eggs, salt, and pepper in a large bowl; set aside. Heat about 1 inch of the canola oil in a large saute pan over medium-high heat. Put the onion and potatoes in a food processor and pulse until puréed. Transfer the mixture to the large bowl with the eggs. Add the cornmeal and mix to combine.
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Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water. Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well. Heat ½ cup oil in skillet.
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Gently fold in beaten eggs. Add salt and pepper. Heat oil to medium-high heat in a large skillet. Using a large spoon, place potatoes in oil, and flatten with the back of the spoon. Allow them to cook for about 3-4 minutes before turning, and cook for another 3-4 minutes. Test one and adjust time if needed. Put latkes on a wire rack.
