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The Little Ferraro Kitchen

The Little Ferraro Kitchen

World Cuisine, Made Easy

Home » Mom’s Famous Potato Latkes

Mom’s Famous Potato Latkes

by Samantha · 4 Comments

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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.
Enjoy and Happy Hanukkah!

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This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Dinner, Holidays, Jewish Recipes, Vegetarian

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Comments

  1. Stephanie says

    December 23, 2011 at 4:25 am

    I can see why you call these famous!! They look so delicious! Great pics too!

    Reply
  2. Liz @ The Lemon Bowl says

    December 3, 2012 at 9:23 am

    I love this!! We made some this weekend too. It’s funny how different each family makes them!! These look incredible.

    Reply

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  1. 25+ Latkes Recipes! - What Jew Wanna Eat says:
    November 20, 2013 at 6:47 am

    […] Mom’s Famous Latkes by Little Ferraro Kitchen […]

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  2. 4 holiday recipes for happy bellies - yoyomama says:
    December 15, 2015 at 12:00 am

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