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).
Mom’s Famous Latkes
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.
Stephanie says
December 23, 2011 at 4:25 amI can see why you call these famous!! They look so delicious! Great pics too!
Liz @ The Lemon Bowl says
December 3, 2012 at 9:23 amI love this!! We made some this weekend too. It’s funny how different each family makes them!! These look incredible.
Liz @ The Lemon Bowl recently posted..Slow Cooker Vegetable Curry with Chickpeas