Potato Latkes

The Latke debate is whether or not to squeeze out excess water. Barbara feels this removes the starch which makes them adhere, and doesn't squeeze them. She also came up with the idea that she would leave the skin on and found that the latkes were crisper when the skin was not peeled away. If you prefer them softer, peel the skin.

• 3 medium potatoes (Idaho or russet), unpeeled
• 1 medium onion, grated
• 3 large eggs at room temperature
• 1/4 cup matzoh meal
• 1 tablespoon flour
• Salt to taste
• Freshly milled black pepper to taste
• Peanut oil for frying

METHOD

Grate potatoes on large openings of box grated into a bowl.

Mix in onion. Add eggs, matzoh, flour, salt and pepper. Mix well.

Heat skillet large enough to hold potato mixture. When pan is hot, pour in enough oil to cover bottom of frying pan by 1/2 to 3/4 inch. click for note

Drop in potatoes by the heaping tablespoon. Cook until golden brown, about 2 - 3 minutes. Turn and repeat on other side.

Drain on paper towels. Latkes are traditionally served with apple sauce and/or sour cream.

Serves: 6

This recipe from www.inmamaskitchen.com

Contributor: Barbara Paley-Israel

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NOTE: Latkes tend to stick. Heating the skillet before putting in oil is a technique that the Chinese also use for stir-frying.

 

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