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.
And I want to make sure that our grandparents stay warm this Winter. That's why I am partnering with Latet, the largest Israeli NGO combating poverty for a Hanukkah drive. Give a gift that makes a real impact: a winter package that includes a food box, a blanket and a heater for thousands of Holocaust survivors and elderly in need.
- Prep Time
- 4 medium Idaho potatoes
- 6 tablespoons Extra virgin olive oil, such as Colavita
- 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.