The Tabernacle Times
Page 4
December 2016
Kislev - Tevet 5777
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View All Past Kosher Korner Recipes

Kosher Korner
The Tabernacle Kosher

Potato Latkes 

Brenda

By Brenda Storch, Messianic Rebbetzin of
The Tabernacle

 

Ingredients:

  • 1-1/2 pounds russet potatoes peeled
  • 1/4 cup finely chopped shallots
  • 2 large eggs, lightly beaten
  • 2 tablespoons flour (or more) or
    matzo meal (during Passover)
  • 1-1/2 teaspoons salt and freshly
  • ground black pepper
  • Vegetable oil for frying

Preparation:

In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.

To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.

Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonful of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.

Potato Latkes

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The Tabernacle in Branson The Tabernacle is an outreach of Tabernacle of Praise Ministries, a 501(c)3 non-profit organization. The Tabernacle is led by Messianic Rabbi Jeremy Storch and is located in Branson, Missouri. If you have questions or comments, please email us at: info@TheTabernacleInBranson.com. Visit The Tabernacle Website at www.TheTabernacleInBranson.com