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Article: Oven-Crisped Potato Latkes
- Article from:
- Columbia Daily Tribune
- Article date:
- December 5, 2007
CopyrightCopyright 2007 Columbia Daily Tribune. Provided by ProQuest LLC. (Hide copyright information)
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11/2 pounds russet potatoes, scrubbed and shredded
1 medium white onion, shredded
2 medium shallots, minced (about 1/4 cup)
1 teaspooon salt
1 large egg, lightly beaten
2 pieces whole-wheat matzo (6 by 6 inches), broken into pieces
1/2 teaspoon white pepper
3 tablespoons peanut oil or extra-virgin olive oil, divided
In a medium bowl, toss together the shredded potato, onion,
shallots and salt. Transfer the mixture to a mesh strainer set over
a large bowl. Let drainfor about 15 minutes.