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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Potato Latkes
 Categories: Potatoes, Vegetables
      Yield: 36 servings
 
      2 lg Russet potatoes; scrubbed,
           - quartered lengthwise
      1 lg Onion; peeled, quartered
      2 lg Eggs
    1/2 c  A-P flour
      1 ts Salt; more for sprinkling
      1 ts Baking powder
    1/2 ts Fresh ground black pepper
           - oil; for frying
 
  Using a food processor with a coarse grating disc, grate
  the potatoes and onion. Transfer the mixture to a clean
  dishtowel and squeeze and wring out as much of the
  liquid as possible.
  
  Working quickly, transfer the mixture to a large bowl.
  Add the eggs, flour, salt, baking powder and pepper, and
  mix until the flour is absorbed.
  
  In a medium heavy-bottomed pan over medium-high heat,
  pour in about 4 inch of the oil. Once the oil is hot (a
  drop of batter placed in the pan should sizzle), use a
  heaping tablespoon to drop the batter into the hot pan,
  cooking in batches. Use a spatula to flatten and shape
  the drops into discs. When the edges of the latkes are
  brown and crispy, about 5 minutes, flip. Cook until the
  second side is deeply browned, about another 5 minutes.
  Transfer the latkes to a paper towel-lined plate to
  drain and sprinkle with salt while still warm. Repeat
  with the remaining batter.
  
  By: Melissa Clark
  
  Yield: About 3 dozen
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Acquired taste" is an excuse to explain away bad food.
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