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.
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
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.