posted by carriola 12-22-98 10:31 PM
Martha's Latkes
6 medium Idaho potatoes (I used WA grown)
1/2 large white onion
1 large egg
3 T flour
1/2 c. kirin beer or other light lager
coarse salt to taste
freshly ground black pepper to taste
vegetable oil for frying
sour cream for serving
Peel and grate the potatoes into a large bowl. Grate onion into the bowl and mix to combine. Place the mixture in a
colander set over a bowl. Drain the liquid, pressing the potato mixture with the back of your hand if necessary, to remove
the excess liquid. Strain the watery liquid from the bowl, but leave the heavier starch. Return the starch to the potatoe
mixture.
Add the egg, flour, and beer. Stir to combine. Season with salt and pepper to taste. The consistency should be moist, but should hold together.
In a large, heavy bottomed skillet set over medium heat, heat enough oil to fill the pan a quarter-full. Drop a spoonful of the mixture at a time in the hot oil, and cook on each side until golden brown, about 3 minutes per side.
Using slotted spoon, remove the latkes to a paper-towel lined baking sheet. Serve immediately with applesauce, sour
cream, or creme fraiche.