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ELMSFORD, N.Y. Marla Peers set off two smoke alarms. One at 11:30 p.m. and the other an hour later. In the kitchen of the Senior Community Center, she chopped up over 75 pounds of potatoes to make 500 latkes for Elmsford's Menorah lighting.
It was a sizeable task that took roughly eight hours, but on the night of the lighting ceremony, when the latkes were presented, the crowd flocked to the table to indulge in the traditional potato pancakes.
Here is Peers' secret latke recipe:
Ingredients: Fifteen pounds (or less) of potatoes, one egg, one large onion, oil for frying, salt and pepper to taste.
- Peel potatoes.
- Cut potatoes and onions into small chunks. Keep vegetables separate; do not mix.
- Put potatoes in food processor until pureed (not shredded). Squeeze out extra liquid.
- Add egg, salt and pepper.
- Put onions in food processor until pureed. Add onions to mixture.
- Heat oil in a pan on medium-high heat. Wait until hot before continuing.
- Spoon mixture into desired amount and put into hot oil. Cook until lightly-browned; flip over; cook on other side until lightly-browned.
Peers advises to taste-test the first batch of latkes, adding more seasoning or onion to the subsequent batches, if necessary. An extra dash of salt is needed, Peers said, as the latkes are bland without it.
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