Basic Latkes (yield 10 - 14)
Ingredients:
8 small/medium or 5 large potatoes, or 9 cups (26 oz bag) of frozen hash browns
7 eggs, beaten
1 onion, chopped
3 tbsp matzo meal (or flour)
1T salt
½T pepper
¼ c (or more) oil for the batter
Ingredients:
Wash and peel potatoes grate them into a large bowl or use a food processor. Rinse, rinse and rinse again in COLD water to remove starch and “spin” or “blot up” excess water. You can breifly rinse the frozen hash browns to keep them from clumping, but this option does not need a lot of rinsing. (Helpful Hint: toss in some of the beaten egg to keep potatoes from turning brown.) Chop onion & add to potatoes along with the rest of the eggs add matzo meal, salt and pepper. Add oil to the batter and mix well.
Pour additional oil into a large frying pan to fill the bottom enough to almost cover your latkes (about ½ inch). Spoon a large tablespoon or two of batter into hot oil to form the latkes. Fry latkas until golden brown on both sides.
Latkes are delicious with sour cream or applesauce! You can make Carrot Latkes half carrot, half potatoes Sweet Potatoe Latkes…
Let your imagination run for fun! How about Carrot & Raisin Latkes?
Cheese Latkes
Ingredients:
3 eggs
1 c milk
1 c cottage cheese
1 c matzo meal
1 T sugar
3/4 t salt
1/2 t ground cinnamon
Directions:
Beat eggs with milk add cottage cheese. Mix matzo meal with sugar, salt and cinnamon. Add to egg mixture and beat. Drop from tablespoon onto hot, greased frying pan and brown on both sides. Serve hot with sour cream, applesauce or sugar.
