Mom’s Famous Potato Latkes

This is my moms most famous potato latke recipe. It is classic and simple and has been passed down several generations.

To be honest, this was the first time I made my mom’s potato latkes as an adult since I was young. However, memories of sitting at the table, grating and grating onions and potato with bleeding knuckles still haunt me. Thank God for my food processor…Oh..which I finally broke in! (Happy Chrismukkah to me!)

If you’re familiar with Old-style Jewish cooking, measuring doesn’t really exist, and I knew that when mom was dictating the recipe to me. “Mostly potatoes, not so much squash and lots of onion-sweet white onion”. Yes, mom! Between our banter back and forth-I think we got the measurements down.

Latke Tips: (According to Mom)
– Use a good grating potato.
– Squeeze as much water out as possible (will explain later). This is KEY!
-Make sure mixture isn’t too wet.
-Make sure oil is HOT before frying (Canola is good).
-Use even measuring when scooping mixture into pan.
-Season liberally.

Ingredients:

5 russet potatoes, peeled and halved (to fit in food processor)
2 green or yellow zucchini
1 large onion, peeled and halved or quartered (a sweet white onion)
4 eggs
1/2 c Matzoh meal
Salt and pepper to taste
Canola oil for frying

Method:

1) If using a food processor, attach blade fitted with shred attachment and shred potatoes, zucchini and onion.

2) Use a clean dish towel and scoop about a cup of the vegetable mixture at a time and squeeze out the excess water. This is so important to squeeze out as much moisture as possible so you can get crispy pancakes.
*This is the time to use that other half of yours!

3) Once all the water is squeezed out, place in a clean bowl and add eggs, matzoh meal and salt and pepper. Use your hands (honestly, the best tools you have) and combine well. Mixture should not be wet.

Begin heating a deep skillet with canola oil, about 1/4 in deep. Should be hot, but not smoking. Test with a piece of potato-if sizzles, it’s ready.

4) Using a table spoon, scoop even-sized mixture and drop carefully in hot oil. Don’t overcrowd pan. I fit about 4-5 Tb latke in each batch.
Fry until edges are brown and crisp, then flip over and fry other side until golden brown and crisp.

5) Place latke on paper-towel lined plates as you make them. Only in single layers, don’t overlap.
*Season with kosher salt after frying.
*Serve with apple sauce and sour cream. (I am using creme fraiche here).

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Mom’s Famous Latkes

Author: Samantha Ferraro

Ingredients

• 5 russet potatoes peeled and halved (to fit in food processor)
• 2 green or yellow zucchini
• 1 large onion peeled and halved or quartered (a sweet white onion)
• 4 eggs
• 1/2 c Matzoh meal
• Salt and pepper to taste
• Canola oil for frying

Instructions

• If using a food processor, attach blade fitted with shred attachment and shred potatoes, zucchini and onion.
• Use a clean dish towel and scoop about a cup of the vegetable mixture at a time and squeeze out the excess water. This is so important to squeeze out as much moisture as possible so you can get crispy pancakes.
• *This is the time to use that other half of yours!
• Once all the water is squeezed out, place in a clean bowl and add eggs, matzoh meal and salt and pepper. Use your hands (honestly, the best tools you have) and combine well. Mixture should not be wet.
• Begin heating a deep skillet with canola oil, about 1/4 in deep. Should be hot, but not smoking. Test with a piece of potato-if sizzles, it's ready.
• Using a table spoon, scoop even-sized mixture and drop carefully in hot oil. Don't overcrowd pan. I fit about 4-5 Tb latke in each batch.
• Fry until edges are brown and crisp, then flip over and fry other side until golden brown and crisp.