Prep 30 mins
Cook 30 mins
These are sauteed pancakes, and delicious. This is the way my grandmother made them, and they were served at the Jewish holidays of Hanukah and during the 8 days of Passover, but not at the Seder (dinner and religious service), but for a light supper. They are good served as a side dish with the Winter Vegetable Plate in my cookbook. If you don't have Matzo Meal (which is also great for breading meat or fish),substitute all purpose flour.
- 2 lbs potatoes
- 2 extra large eggs
- 1 teaspoon salt
- black pepper
- 2 tablespoons matzo meal
- 1 small apple, peeled (optional)
- 1 small onion
- 1⁄4 cup vegetable oil (safflower, peanut, or canola)
- Peel potatoes, apple, and onion.
- Put them through a meat grinder, if you have one. Alternatively, grate them in food prcessor or blender.
- Pour off some of the excess water from grated potatoes.
- Beat eggs lightly in medium bowl and add grated potato mixture, salt, and matzo meal or flour.
- Pour about 1" of oil in large skillet and heat until a few drops of water sizzle when they hit the oil.
- Drop the mixture by tablespoons into the hot oil.
- Brown latkes to golden color, then flip over and brown the other side.
- Immediately remove to double or triple layer of paper towels to drain. Serve hot, with apple sauce and sour cream'.
- If you can't serve at once, put in 190 deg. F oven. I put each batch in the oven as soon as they are drained, so that all are good and crisp. I also usually double or triple the recipe according to the number of people eating.
Followed this recipe exactly. I think adding the apple stops the potato from going brown and gives the latkes an interesting taste. I served them with fish so left off the apple sauce. I made these for the Let's P-A-R-T-Y December Cooking event 2009.