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Latkes (Potato Pancakes)

 

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Latkes (Potato Pancakes)
 

 

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Recipe

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

  1. Prepare a large bowl filled with cold water.
  2. Peel potatoes, and as you finish each, place in cold water to prevent browning.
  3. Heat oil in a large skillet over medium heat.
  4. 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.
  5. Add eggs, matzoh meal, salt and pepper and mix well.
  6. 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.
  7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
  8. Blot excess oil with paper towels.
  9. 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.

Tags

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

8 Responses to Latkes (Potato Pancakes)

  1. avatar says: edahgal

    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.

  2. 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.

    • Oh Judi how amazing!!! my grandmother a”h learned to drive at 63 so I always say it’s never too late!!! I just measured for you it’s about 1 3/4 lbs. Hope that helps. As for “dollop” can be any size you like I would say from 1 TBS or up to 1/4 cup. People even make jumbo potato pancakes — like one BIGGIE! per pan but it’s hard to flip that and get it to cook through before burning the outside. Let me know how you like these now that you have a weight measure.

  3. avatar says: lrubin

    Do you have a recipe for zucchini latkes?

  4. Hi Jamie -

    I have 2 very large russet potatoes. Based on that quantity how does it change the measurements of the other ingredients?

    Thanks

    • everything can stay about the same if you the are really VERY large.

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