Ingredients Jump to Instructions ↓

  1. Latkes 12 large baking potatoes

  2. 1 large onion

  3. two eggs matza meal (or flour)

  4. salt and pepper

  5. Begin by grating the potatoes (peeled or unpeeled, they both turn

  6. out well) into a sieve. After every two potatoes or so, press down

  7. on the sieve to squeeze out as much starch as possible (homebrewers

  8. can set the starch aside to make vodka, but that's a different

  9. recipe).

  10. After all potatoes have been shredded and strained, incorporate

  11. 4 egg whites for the health conscious

  12. Blend well with a wooden spoon, and then grate the large onion into the mix. Add one teaspoon of salt and pepper each.

  13. In order to get the right consistency, you need to add the matza

  14. meal or flour no more than a tablespoon at a time. There is no

  15. proper amount, for the right consistency will depend on how well

  16. you strained the potatoes. In general, though, the mix should be

  17. neither soupy or dry (ie you'll know it when you get it.)

  18. Heat up a skillet on medium heat and add enough oil to coat the

  19. bottom. With a large spoon, scoop up a rounded lump of mix and toss

  20. it on the skillet. Cook until nicely browned on both sides, and place on paper towels to drain the oil. Taste it to see how much

  21. salt and pepper you'd like to add, and continue to cook and sample

  22. individual latkes until satisfied. Then you can begin to make

  23. multiple batches. They'll keep in the fridge for ages, assuming

  24. they last that long.

  25. Variations:

  26. more onion

  27. a dash of corn meal

  28. cayenne pepper


Send feedback