Latkes

Anna is Jewish. When we asked her to share some Jewish recipes, she suggested Latkes and Falafel. However, Minoo is afraid that there is not enough time for both recipes, along with the Easy Indian Curry Chicken recipe that Anna is so eager to share with us. So, we decided to go with Latkes. Latkes are popular in eastern Europe and are eaten during Hanukah, according to Anna.

Latkes-7

Who does not like fried potatoes? These Latkes are crispy and my kids love them when I brought back a couple for them to try.

We also made a middle eastern salad, Tabouli to go along with the Easy Indian Curry Chicken and Latkes.

Ingredient

  • 2 cups peeled and shredded potatoes
  • 1 tablespoon grated onion
  • 3 eggs, beaten
  • 2 tablespoons all-purpose flour or more if needed
  • 1 teaspoon salt
  • 1/2 cup oil for frying

Latkes-1

Source: Anna

Serves 4 to 6

Instructions

Latkes-3Peel and shred potatoes.

Squeeze liquid out of the shredded potatoes as much as you can. You may place the potatoes in a cheese cloth for easy squeezing.

Latkes-4In a bowl, combine the potatoes, onion, flour and salt.
Latkes-5Stir in the beaten eggs and mix well. Add more flour if the batter is too liquidy.
Latkes-6In a large heavy bottomed skillet over medium high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 inch thick patties. Fry until it’s brown on one side and flip over to brown the other side.

Let drain on paper towels lined plate. Serve warm.

This Post Has 2 Comments

  1. In case anyone prefers to get their fix of latkes out-of-the-home (like me), Kaplan’s Star Deli makes them as good as “Bubby” makes 🙂

    1. It is important to work fast, or the potatoes turn gray and become “graveyard potatoes”.

      I would put the pan on the burner, turned off but with the oil in it, until you have all the ingredients prepared. Then turn on the burner, combine ingredients and start your first batch.

      It is also important to let the oil reheat between batches. Otherwise you get an oily, gummy blob. I speak from experience…

      If you are called away from the project after you’ve grated the potatoes but before you’ve assembled the ingredients, put the potato in cold water to cover (in the fridge if it will be awhile). That keeps them from turning gray.

      It is also a good idea to have your diners all ready to eat a hot latke (or potato pancake, if your family of origin does not speak yiddish but does make these). They are ok kept warm on a paper towel in the oven but don’t really compare to hot out of the pan! I serve them with applesauce and/or sour cream.

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