Projects: Cooking – Latkes

For Hannukah, I managed to put together some pretty decent latkes. I used a recipe I found on The New York Times website. They were the simplest and closest to what I remember as a kid. Frankly, if you’re talking about a latke that doesn’t involve grated potatoes, I’m not interested. If it ain’t broke, don’t fix it. That’s what I say! ::shakes old lady fist::

Some notes from this humble chef:

I don’t know what planet these people live on, but there is no way this recipe makes 24 small pancakes, unless the pancakes we are talking about are about the size of a Hershey kiss. I made the latkes to the size I have always enjoyed them in Jewish homes and restaurants across North America, which is to say bigger than a silver dollar pancake and smaller than a burger patty, and it made around 12 or 14 latkes. Also, it was way more watery than indicated, so I had to use a lot more than a couple of tablespoons of matzo meal. However, they were REALLY YUMMY and I would say the best latkes I’ve ever had, so this recipe was generally a SUCCESS. And quite easy, too!

2 large eggs
3 cups grated drained all-purpose potatoes
¼ cup grated onion
1 teaspoon salt, more to taste
¼ teaspoon freshly ground black pepper
2 to 4 tablespoons matzo meal, or as needed
Canola oil, for frying
Applesauce and sour cream for serving (optional).

1. In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.

2. Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with applesauce and sour cream, if desired.

Yield: 4 servings (about 24 14 small normal pancakes).