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Potato latkes

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November 28, 2007

Serves 8

4 medium baking or russet potatoes
3 eggs, lightly beaten
2 tablespoons matzo meal
2 teaspoons kosher salt
1/2 teaspoon black pepper
6 tablespoons canola oil, or more if necessary

1. Peel the potatoes and slice them in half lengthwise. In a food processor fitted with the grating disk, grate the potatoes through the feed tube. Transfer the potatoes to a large bowl.

2. Add the eggs, matzo meal, salt, and pepper. Mix well.

3. In a heavy 12-inch skillet, heat the oil over medium-high heat. Drop 6 to 8 spoonfuls of the batter into the hot oil. Flatten the mounds slightly using the back of a spoon. Fry for 3 to 4 minutes or until the bottoms are golden. Turn with a spatula and fry until the other sides are golden.

4. Drain on a paper-towel lined plate. Continue making latkes, adding more oil to the pan, if necessary. - Adapted from "Quick & Kosher: Recipes from the Bride Who Knew Nothing"

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