Prep 30 mins
Cook 30 mins
It is amazing how many variations there are to the simple Latke. This is a combination of the recipe found in "The Nate the Great" books and Jamie Geller's grandfather's recipe from her "Quick and Kosher Recipes from the Bride Who Nothing".
- 4 medium potatoes, cleaned peeled and shredded
- 1⁄4 cup grated onion
- 1⁄3 cup flour
- 2 tablespoons matzo meal or 2 tablespoons cornmeal
- 3 eggs, beaten
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- oil (for frying)
- Let shredded potatoes drain for 10 minutes.
- Combine eggs, flour, matza/corn meal, salt, and pepper.
- Rinse shredded potatoes, drain well, and blot dry with paper towels.
- Stir potatoes and onions into the egg mixture.
- Heat oil in large skillet over medium heat.
- Drop 6 to 8 large spoonfuls of mixture into hot oil. Using back of spoon, pat down each latke to flatten it.
- Fry approximate 3-4 minutes each side, until golden and crisp.
- Drain latkes by placing on paper towels. Repeat procedure until finished with all the batter.
- Blot excess oil with paper towels.
- Serve warm with applesauce, cranberry sauce, and or sour cream.
excellent recipe- i tried these tonight-i hand grated the potatoes ( taste better that way) , and I added a little extra onion. This made about 12 nice latkes. Thanks baezus for this great, "authentic" chanukah recipe! I will definately make again.