thekleinmans.com

Latkes

Ingredients:

3 potatoes -  I like to use big baking potatoes, preferably Russets if they are available.

1 tsp salt

dash pepper

1 small onion

2-4 Tablespoons flour or matzo meal

2 eggs

1 tsp baking soda (optional – it makes them a little lighter)

Crisco, Canola, or other oil for frying

 

Heat your oven to 400 degrees Prepare a baking dish by lining it with paper towels. As you finish one batch of latkes you put them on the paper towels to drain and into the oven to keep hot until all the latkes are done. 

 

Have applesauce and sour cream ready to put on the latkes when served.

 

1. Clean the potatoes if grating with skin on. Otherwise: Peel potatoes, rinse them off, then grate them. Let them drain in a colander for a few minutes. drain

2. Grate the onion.

3. In a large mixing bowl, lightly beat the eggs.

4. Add grated potatoes, onion, salt and pepper and mix well. Stir in about 2 tablespoons of flour or matzo meal then let the batter sit for 30 seconds or so to absorb the moisture. If it still seems too wet, add more flour or mazto meal. The batter should be thick and wet but not watery.

3. Put enough oil in a large skillet so there is about 1/2 inch; heat until very hot.

4. Carefully, using a long spoon, lower some of the mixture into the hot oil. Press down gently with the bottom of the spoon.  Continue until the pan is loosely filled. with latkes – they should not touch each other. 

5. When the underside is brown and the edges are crispy, turn once and cook until both sides are as crispy and  brown as you like them. Then remove to the oven to the paper lined dish to keep warm until you are done cooking all the latkes (or eat them right away!)

 

They can also be prepared ahead and reheated in a 450 degree oven – just make sure they are on uncovered baking pans (or cookie sheets) with space between the latkes so they will crisp up and not steam.

Created by Jon