I made them for our family gathering on Saturday night, which I will share more about on my next post. I prepared them a couple hours ahead of time, because they do take a bit of time to cook. Once I had them fried, I let them drain on a couple layers of paper towels. I kept them warm in the warming drawer of my stove (great feature if you don't happen to have a double oven, which I don't). They remained nice and crisp, and there were none left at the end of the meal - not even a crumb! I received many compliments on them, which of course, made me feel really great!
I made my final batch of them tonight since it seemed My Boys still had not had enough of them. I'll be honest, I do not shred them on a box grater as many people suggest. I use my food processor and have had really great results shredding them in this way. I just make sure to squeeze out a majority of the liquid before I begin mixing the ingredients together.
Latkes were made all over last week:
Ruth at Once Upon a Feast made Potato, Zucchini and Curried Sweet Potato Latkes.
Prudence Pennywise made her Latkes with carrots and green onions in them. Yum!
Over at Aggie's Kitchen, she not only shared her Sweet Potato Latkes, but also her Sweet Noodle Kugel!
Latkes (Potato Pancakes)
Adapted from The Complete Passover Cookbook
- About 3 cups potatoes - shredded
- 1/2 of a large onion - shredded
- 1 to 2 heaping tablespoons matzah meal
- 2 to 3 eggs
- 1 teaspoon salt
- Canola oil
- Using a food processor, shred both the potatoes and the onion. When transferring to a mixing bowl, squeeze out the excess into another bowl.
- Add the matzah meal, 2 eggs and salt to the potato and onion mixture. Mix thoroughly - go ahead, get your hands in there it's easier to mix that way. If the mixture does not appear to have enough egg to bind it a little bit together, add the 3rd egg.
- Heat enough canola oil in a large frying pan to measure approximately 1/4 inch or so high. Allow to heat up on medium-high setting on your stove top. Once the oil starts to crackle, form the mixture into patties. My skillet can accomodate about 5 patties, but mine measure no bigger than about 2-3 inches across. Do not overcrowd the pan or the oil temperature will be brought down too far and it will take a lot longer to fry them up. Allow to cook on one side until the edges start to become brown and crispy looking, then use a spatula to flip over. Once both sides are cooked up, place on several layers of paper towels. Serve hot with applesauce and sour cream.