Hidden Valley Latkes by Jeannine Pagarigan

1. 1

   Peel potatoes

2. 2

   chop onions, grate potatoes and carrots with grating blade of food processor.

3. 3

   Place half of the grated vegetables back in the food processor and chop again with the normal blade.

4. 4

   Place the grated ingredients in a large bowl.

5. 5

   Stir in eggs and matzoh meal.

6. 6

   be sure to drain excess liquid.

7. 7

   Fry in skillet or griddle in about 1/4 inch of olive oil.

8. 8

   use a standard size spatula to scoop, size and place the latkes on the frying surface.

9. 9

   Flatten the latkes.

10. 10

    Flip when edges are brown all around.

11. 11

    cook until very crisp

* Per serving · 4 servings · Values may vary.

No additional tips available.