Food
Thick and Creamy Potato Latkes
By Yankee Magazine|Nov 30 2007|
Ingredients
2 pounds Yukon Gold potatoes or russet potatoes, peeled
1 medium yellow onion, peeled and cut into eighths
1 large egg
4 medium scallions, white and green parts, minced
3 tablespoons minced fresh parsley leaves
2 tablespoons matzo meal (optional)
1 1/2 teaspoons table salt
Ground black pepper
1 cup vegetable oil for frying
Instructions
Grate potatoes in food processor fitted with coarse shredding blade. Place half the potatoes in fine mesh sieve set over medium bowl and reserve. Fit food processor with steel blade, add onions, and pulse with remaining potatoes until all pieces measure roughly 1/8 inch and look coarsely chopped, 5 to 6 one
