MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Latkes w/Chopped Liver & Pickled Onions
Categories: Potatoes, Poultry, Vegetables
Yield: 8 servings

2 lb Russet potatoes; peeled
1 lg Yellow onion; peeled
3/4 ts Cream of tartar
1/2 c Matzo meal
1 1/2 ts Kosher salt
3/4 ts Fresh ground black pepper;
- or more
2 lg Eggs; lightly beaten
1/2 c Oil
8 Fried duck or large chicken
- eggs
Fine chopped chives; to
- garnish
Chopped Liver and Pickled
- Onions, to serve

MAKE THE LATKES: Set the oven to 250ºF/121ºC and place a
wire rack on a baking sheet. Using the grating blade of
a food processor or a box grater, grate the potatoes and
onion into a large bowl lined with a kitchen towel.
Gather the sides of the towel and squeeze the potatoes
and onion to remove as much liquid as possible. Transfer
the potatoes and onions to a clean bowl and toss with
the cream of tartar. Add the matzo meal, salt, pepper,
and 1/4 cup of the beaten eggs (discard the rest) and
mix with your hands until evenly combined.

Heat 2 tablespoons oil in a large skillet over
medium-high. Using a 1/2 cup measure, place 2 mounds of
the potato mixture in the skillet and flatten each into
a 6" wide, 1/4" thick latke. Cook the latkes, turning
once, until golden brown and crisp, about 6 minutes.

Transfer the latkes to the rack on the baking sheet and
keep warm in the oven while you fry the remaining latkes
using the remaining 6 tablespoons oil. Place each latke
on a serving plate and smear with some of the chopped
liver. Top with a fried egg and some pickled onions.
Sprinkle with more pepper and chives before serving.

Bt: Noah Bernamoff

RECIPE FROM: https://www.saveur.com

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