Latkes
By: Barnaby Dorfman
Published: Saturday, December 5, 2009 - 12:33am

Ingredients




4 larges potatoes, peeled and grated
1 medium onion, finely chopped
3 extra larges Eggs
1 1/2 teaspoons Salt
1/4 teaspoon Pepper
1/2 cup Matzoh Meal
4 tablespoons Vegetable oil
2 tablespoons parsley, finely chopped

Preparation

1 Peel and grate potatoes. Use the larger sized hole in the grater. Remove excess liquid by squeezing the grated potatoes. The drier the better. Wrapping up in cheesecloth and squeezing is a very effective way of accomplishing this.  2 Finely chop onion. Add eggs and beat then mix in with potatoes Motzoh meal, salt, pepper, and parsley.  3 Heat half of vegetable oil in a frying pan. Spoon mixture into hot oil to make 3-4 inch rounds. Fry in batches until golden brown on each side. Drain on paper towels when you remove from the pan. 4 Serve hot with sour cream and apple sauce on the side.

About


Potato pancakes are a traditional Eastern European Jewish food, often served for Hanukkah. There are many variations, this is the most common. 
Options: If you like your latkes lighter and a bit fluffy add 2 teaspoons of baking powder to the eggs and beat into the mix. You can also play with the ratio of egg to Motzoh meal to make drier or more moist to taste.
If you don't have Motzoh meal, you can substitute plain flour.