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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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