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.

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.

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