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Jim Coleman Recipes

Potato Latkes

The Ingredients you will need are:

2 1/2 pounds of baking potatoes, peeled
1 large onion
3 large eggs, lightly beaten
1 teaspoon of salt
black pepper to taste
1/4 cup of matzo meal
vegetable oil for frying

Shred or grate the potatoes and onion, then squeeze the excess liquid from the shreds. Place mixture in a bowl and add the eggs, salt, pepper and matzo meal. Stir to combine the ingredients and let the mixture rest for 5 minutes so the matzo meal can absorb some moisture. More matzo meal can be added if the batter seems too wet.

In a large skillet, pour in one quarter inch of oil and heat over medium heat until it is very hot but not smoking.

Form the pancakes by pressing some batter into a large serving spoon, then sliding each cake into the oil. Repeat until the skillet is full, without overlapping the pancakes.

Fry the latkes until they are well browned, turning midway during cooking. Drain on paper towels, and repeat with the remaining batter.

Serve the latkes immediately with applesauce, sour cream or yogurt. This recipe makes about 30 3-inch pancakes.

©2005 WHYY