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.
I highly recommend upping your frying game this year by using EVOO. It has such good flavor and health benefits. It is also THE ingredient of the Chanukah story. Click here to view some olive oil frying tips & tricks.
- Prep Time
- 4 medium Idaho potatoes
- 3 eggs, beaten
- 2 tablespoon matzoh meal
- 2 teaspoon kosher salt
1/2 teaspoon coarse black pepper
Applesauce or sour cream(optional)
- 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.
Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.