, $24, originally $37.
Drain well and immediately pass the potatoes through a ricer into a large bowl..Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl.
Press with a clean kitchen towel to remove excess moisture.Add half of the grated potatoes to the riced potatoes..Transfer the remaining grated potatoes to the bowl of a food processor.
Add the onion and pulse until the potatoes and onions are very finely chopped.Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible.
Add the potato-onion mixture to the large bowl.
Stir in the eggs, matzo meal, white pepper, and 2 teaspoons of salt..about us and our editorial process.The late Barbara Tropp was a chef, author, and scholar who introduced many Americans to Chinese gastronomy and received a 1989 James Beard Award for Who's Who of Food & Beverage in America.
In 2018, Tropp's Hakka Salt-Baked Chicken recipe was named one of F&W's best 40.Tropp owned San Francisco's China Moon restaurant.. About Food & Wine.
about us and our editorial process.Oxford, Mississippi.John T. Edge is a prolific author of books and magazine articles, the writer and host of the TV show TrueSouth, and served as founding director of the Southern Foodways Alliance for over 20 years.
(Editor: Electric Scanners)