Prep 30 mins
Cook 15 mins
From Food Editors' Favorites. Joan Nathan submitted this. The blurb said "Recently, when demonstrating how to make potato latkes for Hanukkah, I discarded my recipes and put together a ratio of potatoes to other ingredients. I call it the potato pancake principle". You can use 1 potato plus a beet or a zucchini instead of 2 potatoes. *Note-Joan recommends making them early in the day, letting them drain all day long (do not refrigerate), then crisping again just before eating by putting them on an ungreased cookie sheet in a 350 degree oven until just warm.
- 2 medium baking potatoes
- 1 medium onion
- 2 eggs
- pepper, freshly ground
- 1⁄4 cup fresh parsley, diced, recipe called it a handful
- 1⁄2 cup matzo meal, approximately
- vegetable oil, for frying
- sour cream (optional)
- applesauce (optional)
- Cut potatoes, or potato and beet or zucchini, and onion into eighths; grate in food processor.
- Combine grated vegetables with eggs, salt, pepper and parsley.
- Add enough matzo meal to held mixture together.
- Shape 2 tablespoons potato mixture with hands to make each pancake.
- Fry pancakes, a few at a time, in 1/2 inch of hot oil in a heavy skillet.
- When brown, turn and fry the other side.
- Drain well and serve with sour cream or applesauce.
My hubby is the "latke king;" and, he makes these frequently. He does it by eye, and doesn't follow a recipe, but this is very similar. He uses egg whites rather than whole eggs for fat reduction and only uses parsley if we happen to have it on hand. This is one of my absolute favorite meals, and is extremely economical and nutritious. One large baking potato is plenty for the two of us. Applesuce and sour cream are a must.