Latkes

Serves 4-6 people

My friend Rebecca shared her mother-in-law’s family latke recipe with me after we made them in our sons’ Kindergarten class at school. It is easy, it’s fast and it is delicious served with apple sauce and a little sour cream.

Ingredients:
4-5 medium Idaho potatoes, washed but not peeled
1 medium-sized onion, chopped
3 eggs, beaten
1/2 teaspoon each of baking soda and baking powder
2 heaping tablespoons of matzoh meal or maybe a little bit more if it looks too liquid
Salt and pepper
Safflower oil for frying

Instructions:
Shred the potatoes either by hand or using your food processor to speed up the process. Drain well.
Combine all ingredients (excluding the oil) in a bowl, mix well and adjust seasoning using generous amounts of salt and pepper to taste.
Heat oil in a large heavy frying pan over medium-high heat.
Drop a heaping tablespoon of potato mixture into hot oil.
Turn over when brown and crusty – about 2-3 minutes.
Brown second side.
Drain on paper towels and keep warm in oven.

4 thoughts on “Latkes

  1. I’m Rebecca’s mother-in-law, and the recipe does indeed come right from my mother, whose 98th birthday we just celebrated, and her mother before. She and I, however, do peel the potatoes; I know we lose vitamins but we like the texture better. Rebecca says she reminded you that the grated potatoes have to be super-well drained. One more thing: the same recipe with the additionof about 1/2 c melted chicken fat can be baked as a good potato pudding (8″ square pan, 400 degrees for about 45 minutes.)

    • Dear Mrs. Susser:
      Thank you so much for your comments. It was my first time making latkes so I appreciate your suggestions. I will add the draining to make sure the mixture does not get too watery.
      Best regards and happy birthday wishes to your mother.
      Kathrin

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