Last week our friend and neighbor, Phyllis, came over to share her latke recipe with me. This native New Yorker and die hard Yankee fan learned how to make these super delicious and addictive potato treats at a very young age from her grandmother and today she shares all of her secrets with me.

Warning: This recipe makes enough latkes for a good sized party, or a family of latke lovers so if you are lighter in latke appetite, I’d cut the recipe in half or even in quarter.

Latkes

10 pounds russet potatoes, peeled and free of any brown spots
1 yellow onion, diced
Kosher salt to taste
A little bit Matzo meal
Peanut oil for frying

Once potatoes are peeled and spot free, cut them into pieces, soak in water, rinse and strain them (to prevent browning). Working in batches in your food processor, add in the potato and onions. Process until mixture looks like baby food. Pour mixture into a large bowl, repeat with more potato and onion until all potato and onion are processed. Put the smallest amount of Matzo meal (about a teaspoon) in the palm of your hand and crush it with your fingers. Stir crushed Matzo meal and a few pinches of salt into the potato/onion mixture.

Pour a half inch of peanut oil into a heavy, large skillet over high heat. Once oil is hot, test with a little drop of the batter to see if it browns quickly. Once oil is to temperature, working in batches and making sure not to crowd your latkes in the pan, spoon mixture into the hot oil to desired size. Cook on each side until golden brown. Put latke on a plate lined with paper towels. Serve with applesauce. Delish!

Reheating Latkes: Of course there is no better latke than a fresh latke, but I found that reheating latkes was most successful when done on a cookie sheet in the oven at 400 degrees for around 10 minutes.

Thanks so much to Phyllis for sharing her family recipe with me. I’m so looking forward to making some again soon! Yum!

Eat Well!

Trish