Potato Latkes are delicious, and for whatever reason, I’ve always had a hard time making them turn out “right.” By “right” I mean just like Grandma Boden used to make. I found a recipe, and before I even tasted one, when I went out into the garage and then walked back into the house I took a deep breath, and for a moment I felt like I was in Grandma’s apartment when she was cooking Latkes. Good memories.
This recipe is adapted from a recipe in the November 2005 issue of Southern Living.
- 3 large baking potatoes (about 2 1/4 pounds)
- 1 large onion, quartered
- 2 large eggs, lightly beaten
- 1/4 c. matzah meal (or flour)
- 1 3/4 tsp. salt
- 1 tsp. pepper
- Vegetable Oil
- Scrub potatoes; do not peel. Shred potatoes and onion a food processor; drain in a colander and press with paper towels to get extra moisture out.
- Place potatoes and onion in a large bowl; stir in eggs and next 3 ingredients until combined.
- Pour oil to a depth of 1/2 inch in a large heavy skillet over medium-high heat; heat oil to 350.
- Squeeze about 1/4 c. potato mixture firmly in hand to remove excess liquid; then carefully drop into hot oil.
- Fry in batches, 3 to 4 minutes on each side until golden.
- Drain on paper towels; then place drained latkes on a wire rack on an aluminum foil-lined baking sheet. Keep warm in a 200 oven up to 30 minutes. Serve with applesauce.