We had a wonderful dinner and the staff couldn't of been nicer. We ate both dinner & breakfast there and the food was so good
Hi, am afraid that we don't have these on the menu at the moment and not sure we could fit those in as busy as we are. They are quite easy to make though if you follow this simple recipe. It yields about 6 servings, so... More
Hi, am afraid that we don't have these on the menu at the moment and not sure we could fit those in as busy as we are. They are quite easy to make though if you follow this simple recipe. It yields about 6 servings, so twice the recipe should be fine. Hope that works out 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 Directions 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. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoon-fulls 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.