Latkes (Potato Pancakes)
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Latkes (Potato Pancakes)
Nothing like the way our bubbies made latkes in the old country! These latkes are not loaded with potato starch, flour, baking powder or other non-essential ingredients. My grandfather shared this recipe with me when I told him that I thought his were the crunchiest, lightest and most perfect potato latkes I've ever eaten.
Times
- Prep Time : 12 min
- Ready Time : 12 min
Servings
8 Servings
Ingredients
- 4 medium Idaho potatoes
- 6 tablespoons canola oil or olive oil
- 3 eggs, beaten
- 2 tablespoons matzoh meal
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse black pepper
- Applesauce or sour cream:(optional)
Directions
- Prepare a large bowl filled with cold water.
- Peel potatoes, and as you finish each, place in cold water to prevent browning.
- Heat oil in a large skillet over medium heat.
- Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
- Add eggs, matzoh meal, salt and pepper and mix well.
- Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
- Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
- Blot excess oil with paper towels.
- Serve warm with applesauce or sour cream, if desired.
Tips
Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.
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About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I totally love Jamie, but I have a Cuisinart. The only such blade makes julienne strips and I defy anyone to get them to cohese. What a disaster!
so sorry and thanks for the love. just do this same recipe as a puree. I do it both ways and it works great. let me know.
I just made your potato latke recipe — the first time I’ve ever made potato latkes (now at age 73), but I think I may have misjudged a bit. In my town there are no medium size idahos; they’re either large or larger, so I used 3 large, but believe I had too much potato (even though they tasted good). Can you estimate the approx weight of the 4 potatoes you use and I will shop accordingly.
One other – what size spoon to use per dollop; (teaspoon, tablespoon etc.)
Thank you.