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Latkes - Potato Pancakes (Parve)

User Rating 5 Star Rating (1 Review)

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Jamie Geller's Latkes

Jamie Geller's Latkes

Feldheim Publishers
Jamie Geller, author of Quick and Kosher Recipes from the Bride Who Knew Nothing, contributed this latkes potato pancakes recipe for Hanukkah. Her grandfather gave her the recipe. The latkes, with no non-essential ingredients, are crunchy, light and taste like they did in the old country.

Prep Time: 12 minutes

Cook Time: 24 minutes

Total Time: 36 minutes

Ingredients:

  • 4 medium Idaho potatoes
  • 6 tablespoons canola oil or olive oil
  • 3 eggs, beaten
  • 2 tablespoons matzoh meal
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse black pepper
  • Applesauce or sour cream (optional)

Preparation:

1. Prepare a large bowl filled with cold water.
2. Peel potatoes, and as you finish each, place in cold water to prevent browning.
3. Heat oil in a large skillet over medium heat.
4. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
5. Add eggs, matzoh meal, salt and pepper and mix well.
6. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
8. Blot excess oil with paper towels.
9. Serve warm with applesauce or sour cream, if desired.

TIP: Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.

YIELD: 8 servings

SOURCE: Quick and Kosher: Recipes from the Bride Who Knew Nothing, by Jamie Geller. Recipe reprinted with permission from Feldheim Publishers.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Crispy - Good, Member tl72074

These were crispy, had a nice color and good flavor. I made them with store bought refrigerated plain hash browns, and added corn starch instead of matzo meal. They turned out very good.

11 out of 12 people found this helpful.

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