This recipe makes crispy latkes with a soft inside. It’s based on a recipe from my grandmother’s 1951 edition of The New Settlement Cookbook. This recipe doubles the recipe in the book which calls for a lot of salt. I reduced it because it was way too salty. I also added the optional diced onion. Serves 6.
- 4 C Raw grated potatoes (Russet or Yukon Gold)
- 4 Eggs
- 1/4 C Onion, 1/4″ dice (optional)
- 1/4 t Baking powder
- 1 t Salt
- 4 T Matzo meal
- Pepper to taste
- Canola oil for shallow frying
- re-heat oven to 200°.
- Peel and grate the potatoes. A food processor is fine.
- Drain and squeeze the extra liquid from the potatoes.
- Beat the eggs in a large bowl.
- Add the onion, if using, and the rest of the ingredients except the potatoes. Mix well.
- Mix in the potatoes.
- Heat canola oil in large pan, preferably non-stick, over medium-high heat.
- Spoon potato mixture by 1/4 cup measures into pan, flatten a little.
- Cook pancakes until edges brown, flip when the bottoms are golden brown.
- Continue cooking until both sides are golden brown.
- Place cooked pancakes on a baking sheet lined with paper towels as they are finished. Keep warm in oven.
- Serve with applesauce and sour cream