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Winding Oak's Bookology Magazine

Vinegar Pie

Potato Latkes
Yields 4
Whether you're celebrating Hanukkah with these delicious treats or you're a fan of potatoes, you'll want to add this easy recipe to your repertoire. (from The Food Network)
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Total Time
32 min
Total Time
32 min
Ingredients
  1. 1-1/2 lbs russet potatoes, peeled
  2. 1/4 cup finely chopped shallots
  3. 2 large eggs, lightly beaten
  4. 2 Tbsp flour or matzo meal (may need more)
  5. 1-1/2 teaspoons salt and freshly ground black pepper
  6. Vegetable oil for frying
Instructions
  1. 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.
  2. 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.
  3. 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 tablespoonfuls 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.
Bookology Magazine http://www.bookologymagazine.com/

2 Responses to Vinegar Pie

  1. Cathy Ballou Mealey October 21, 2016 at 2:17 pm #

    I believe Ma made vinegar pie once in one of Laura Ingalls Wilder books. I’ve never had it but it looks so easy!

    • Vicki Palmquist October 25, 2016 at 8:14 am #

      We’re going to be brave and try it here. Let us know if you do!

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