Latkes Recipe

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    2 pounds Yukon Gold or baking potatoes

    1 medium onion

    1 large egg beaten

    3-4 tablespoons of flour or matzah meal

    Salt and pepper to taste

    Vegetable oil for frying


    1. Peel the potatoes and put them in cold water. Using a food processor (or a grater, if you are a gluten for punishment), coarsely grate the potatoes and onions.

    2. Place together in a fine-mesh strainer to squeeze out water.

    3. Mix the potato and onion with the flour.

    4. Add the egg and salt and pepper.

    5. Heat a griddle or non-stick pan with at least one-inch of vegetable oil.

    6. Drop around 2 tablespoons of the potato mixture into the pan. After a few seconds, flatten the mound with the back of spatula.

    7. Fry for a few minutes until golden. Flip the latke over and brown the other side.

    8. Remove to paper towels to drain.

    9. Serve immediately or keep warm (and crispy) in a 250 degree oven.

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