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1
["Hints: you can assemble the egg, matzoh meal etc mixture before you grate the potatoes if you are worried about them turning on you", "Make sure you really squeeze all the water out, a good way to to this is to put the potatoes in a clean tea towel and wring it out, I've heard that some people use a salad spinner, I don't have a salad spinner so who knows maybe it works, maybe it doesn't", "Line a cookie sheet with paper towels and set a cooling rack on top.", "Combine Matzoh meal, cheese, flour, salt, pepper, nutmeg & eggs then fold in grated potato & leeks, get in with your hands and make sure its really well mixed", "Heat 2 -3 tablespoons of vegetable oil in a wide skillet or saute pan until it shimmers, Raise heat to high", "Drop rounded tablespoons of latke mix in to oil and flatten with back of spoon
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2
Do not crowd the pan darling, they need room, we don't want they should steam.", "Cook until edges get crispy and latkes come up easily from the pan, give pan a shake if they move they're close to ready, or maybe they're ready, only you know
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3
Flip and cook and addition 2-3 minutes
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4
Place cooked latkes on rack to drain off excess oil", "When you need to add more oil, drain the pan, and heat new oil to shimmering before frying a new batch, this will keep the latkes from absorbing too much oil If using immediately you can hold drained latkes on an additional cookie sheet set in a warm (250) oven until ready to serve", "f using immediately you can hold drained latkes on an addition cookie sheet set in a warm (250) oven until ready to serve
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5
To Freeze:
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6
Layer latkes between sheets of wax paper and wrap tightly in plastic wrap
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7
Reheat by re-frying briefly or in 350-degree oven.", "this is really nice with a nice jammy apple/onion compote and some sour cream lightened with a bit of lemon juice"]
