First wash, then peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can. (You can do this by pressing them with your hands in a colander). This removes the starchy liquids, which make the latkes soggy.
Next, beat the eggs lightly with salt, add to the potatoes, and stir well. Fill the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as much as 1/4 cup (50 ml), of the mixture and drop into the hot oil. Flatten a little with a spatula. Lower the heat, so that the latkes cook through evenly. When one side is brown, turn over and brown the other. Lift out and serve very hot.
Traditionally, latkes are eaten with apple sauce.
Mix all ingredients into a soft dough. Let rise for 2 hours. Punch down and roll out. Cut into 3-inch rounds. Fill half the rounds with jelly, and wet the edges. Top with another circle and seal well. Let rise at least 20 minutes. Fry in very hot oil. Lift out with a slotted spoon and drain. Dust with powdered sugar.
- 2 oz yeast
- 1 cup warm water
- 1/2 cup sugar
- 1 tsp. vanilla
- 1/2 cup margarine, melted
- 3 eggs
- 5 cups flour
- jelly or jam for fillinh
- powdered sugar or icing sugar