Stage Deli Potato Latkes

* Using on/off turns, finely chop potatoes in food processor. Transfer to a strainer set over a large bowl and drain well, pressing hard on the potatoes.

* Discard potato juices.

* In large mixing bowl, whisk eggs to blend. Mix in potatoes and onion. Add matzo meal and stir to bend.

* Season with salt and pepper.

* Preheat oven to 200 degrees. Pour oil into heavy, large skillet to the depth of 1/4 inch. Heat oil over medium heat. Working in batches, drop potato mixture into the skillet by 1/4 cupfulls, taking care not to crowd them. Using a metal spatula, flatten into 3-inch diameter pancakes. Cook until brown and crisp, about 5 minutes per side. Transfer pancakes to paper towels to drain. Keep warm in preheated oven while cooking remaining potato pancakes.

* Serve pancakes warm with sour cream and applesauce.

Makes 22 pancakes.

****The best potato pancake I've ever tasted is at the Stage Deli in New York. Their crisp potato latkes could be ordered with eggs or as a separate course with applesauce and thick sour cream. While the Stage Deli latkes are strictly Broadway, the recipe for Root Vegetable Pancakes are from California. They would make an inspired first course for a fall dinner party or, with a salad, a delicious vegetarian main course for lunch or supper.


Source: The Hammond Times - Hammond, Indiana