Recipes from the Collection of Mark and Danielle Hughes
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Potato latkes1 medium potato (baker, Idaho, Russet or Yukon Gold) 1 small onion 1 jalapeno (optional) 1 egg 1 tsp salt 1/2 package Matzo ball mix, or flour (enough to absorb moisture) oil for frying Grate potato and onion coursely, and grate jalapeno finely. Scramble the egg and mix in all ingredients, adding enough of the Matzo ball mix to absorb the excess moisture. Heat oil in a large skillet and fry patties until brown on both sides. Add more Matzo ball mix to the uncooked mixture as needed to absorb the moisture seeping out of the grated potato. |