Wednesday, August 17, 2011


A latke is similar to a hashbrown patty. It's a Jewish food traditionally served during Chanukkah with sour cream and applesauce. We enjoy latkes all year round. My children like to eat them with ketchup (of course).

6 potatoes, shredded
1 onion, shredded
1 egg
1/4 cup matzo meal, cracker meal, whole wheat flour (this is what I prefer), or all-purpose flour
salt and pepper to taste

Drain potato shreds in collander in the sink for a few minutes. This prevents watery latkes.
Mix all ingredients in a large bowl.
Heat an inch of oil in a skillet or griddle.
Form patties, squeeze excess moisture, and place in hot oil. DO NOT TURN until the underside is very brown, or latkes will stick and crumble. When very brown, flip and cook on other side.
Drain on a rack or place on tray or plate in a single layer. Place in a warm oven. Serve hot!
This makes a large batch. Plenty to share. Once completely cool, place in freezer bags and freeze. To reheat, place frozen latkes on a baking tray and warm in 375 degree oven.

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